- 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
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.