CRISPY DUCK WITH BLOOD ORANGE SAUCE

SERVES 4

COOKS IN 1 HOUR 40 MINUTES PLUS MARINATING OVERNIGHT

Duck, Marinade & Vegetables

  • 4 x 220g duck legs
  • 2 star anise
  • 1 stick of cinnamon
  • 3 tablespoons runny honey
  • 4 tablespoons low-salt soy sauce
  • 1 tablespoon sesame oil
  • Seasonal vegetables 
  • Rocket
  • Fennel 
  • Orange segments

 

Blood Orange Sauce

  • 2 blood oranges, juiced
  • 2  blood oranges, thinly sliced
  • ½ cup sugar
  • ½ cup duck stock
  • 2 tablespoons verjuice
  • 1 tsp cornflour
  • 1 tablespoon water
  • 1 tablespoon butter, cubed

 

Method

  1. The day before you are ready to cook, pop all of the marinade ingredients into a dish, add the duck legs, turn them to coat, then cover with cling wrap and chill in the fridge until needed.
  2. To cook the duck, remove the legs from the marinade (reserve this) and pop them onto a griddle pan to cook very slowly over a medium-low heat for 40 minutes, until the meat is tender with a crisp skin, turning often and brushing with the reserved marinade.
  3. To make the sauce, place the blood orange juice, slices, sugar, stock and verjuice into the saucepan and simmer over medium heat for 8 minutes. Whisk in the combined cornflour and water and stir until liquid boils. Remove from heat and cool for 2 minutes, whisk in the cubed butter.
  4. Serve roasted duck with seasonal vegetables and drizzle with Blood Orange sauce.
  5. Garnish with rocket, fennel, and orange segments.
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