Duck recipes
Duck recipes
Duck recipes
40 minutes
Bacon-and-date roast duck legs on lentils
Christmas recipes
Citrus recipes
2 and 1/4 hours
Braised duck leg with orange and tomato citrus gremolata
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Braised duck leg with orange and tomato citrus gremolata
4
Easy
15 minutes
2 and 1/4 hoursIngredients
- 4 (about 250 g each) free-range duck legs
- 1-2 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic cloves, crushed
- 1 x 400 g can Italian tomatoes, crushed
- 1 cup fresh orange juice
- 1 cup chicken stock
- 1/2 cup red wine
- Penne rigate, for serving For the citrus gremolata:
- 2 oranges, zest
- 1 lemon, zest
- 1 garlic cloves, grated
- 1/3 cup Italian parsley, finely chopped
Method
- Preheat the oven to 160°C. Brown the duck legs in the oil in a heatproof casserole with a tight- fitting lid. Remove the duck, season and set aside. Pour o the fat. Place the onion and celery in the casserole, with
- Pour off the fat. Place the onion and celery in the casserole, with
a little more oil if necessary, and cook gently until very soft. Stir in the garlic, then add the tomatoes and season. Simmer for 5 minutes, or until slightly reduced. Return the browned duck to the casserole, skin side up. Pour over the orange juice, - Return the browned duck to the casserole, skin side up. Pour over the orange juice, stock, and red wine. Bring to a bubble then cover the casserole with a sheet of baking paper and the lid. Roast for 2 hours, or until very tender. The liquid should have reduced
- Roast for 2 hours, or until very tender. The liquid should have reduced to a saucy consistency. If not, remove the duck and keep it warm while reducing the liquid over a high heat on the stove. Check the seasoning. Serve the duck legs over the pasta, moistened with sauce and sprinkled with gremolata.
- To make the citrus gremolata, pour boiling water over the fruit. Drain and dry, then zest. Mix the zest with the garlic and parsley.
Cook's Tip: Serve this Italian-inspired dish with short pasta such as rigatoni, penne rigate or fusilli to catch all the sauciness.