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.
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.
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.
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.