Name: Roast duck legs with turnips, thyme and honey
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: duck leg portions, roughly 200g each 4,sea salt and freshly ground black pepper, to taste ,fresh thyme 1t,chicken stock 1cup,honey 2T,lemon juice 2T,watercress, to garnish 2T

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Duck with poached peaches, roast red onions and glazed red grapes

20 minutes

Braised duck leg with orange and tomato citrus gremolata

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 and 1/4 hours

Ingredients

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.

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