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Nutrition: per serving

  • kcal456
  • fat30g
  • saturates9g
  • carbs10g
  • sugars9g
  • fibre3g
  • protein34g
  • salt0.7g
    low

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Season the duck legs on both sides. Heat the oil in a large non-stick frying pan set over a medium heat. Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side. Remove the pan from the heat and pour away most of the fat. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.

  • step 2

    Return the pan to the heat. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Add the wine, bring to a simmer and cook for 2-3 mins. Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid. Add just enough water to almost cover the legs, then cook in the oven for 1 hr.

  • step 3

    Meanwhile, add half the butter to a frying pan set over a medium heat. Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender. Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.

  • step 4

    Increase oven to 200C/180C fan/gas 6. Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating. Serve the legs on a bed of buttered kale, drizzling the light sauce around it, with roast parsnips on the side.

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.6 out of 5.10 ratings

manianderson

Made this last night and it was lovely. I used Seville oranges and added 1 tsp of sugar to counter the bitterness also thickened the sauce as it was a bit thin for our liking.

hamoyen

A star rating of 5 out of 5.

Made this for hubby's birthday and so worth it! I think it depends on the oranges u use, mine is not bitter at all. A tint of sweetness but definitely not overwhelming, goes really well with duck meat! A nice change from plums, will definitely make again!

gillyflower12

One rarely sees Seville oranges used for 'Canard a l'Orange. However it is the correct way to make this dish. Many people won't eat it because they think it is sweet, which it is not meant to be. Nice to see someone doing it properly. It is also called Bigarade - another name for the dish.

opinan

A star rating of 4 out of 5.

Cooked this whilst on holiday in a cottage. We hadn't been able to find duck breasts for the recipe I normally use. Used ordinary sweet oranges and I also had a little port for the other recipe so put that in as well. Everyone thought it was brilliant. Will definitely cook it again with the same…

joanie0

A star rating of 5 out of 5.

I can quite understand why some people found the sauce bitter - Seville oranges are bitter and usually used in marmalade. I have made this dish a few times now - I just used good navel oranges or any oranges that were in my fruit bowl. It is delicious - you don't even need to add the suggested…

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