Duck legs braised with Seville oranges

Duck legs braised with Seville oranges

This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 20 mins

Freezable

Method

  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.
  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.
  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.
  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.

PER SERVING

456 kcalories, protein 34g, carbohydrate 10g, fat 30 g, saturated fat 9g, fibre 3g, sugar 9g, salt 0.7 g

Recipe from Good Food magazine, February 2012.

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Latest comments and suggestions

  • Binder photo dinner

    27 January 2012

    dinner rated and commented on this recipe

    1 stars

    Sauce really bitter & unpleasant.

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  • Binder photo Leanne

    12 February 2012

    Leanne rated and commented on this recipe

    1 stars

    I cooked this as an early 'Valentine's meal' for myself and partner, and I would go as far as saying it ruined the meal! I am just relieved that I had made a starter and desert as well! I have cooked many recipes from this site and also from the magazine, and we have never had a such a disappointing recipe. This sauce was so bitter and extremely unpleasant. The duck was cooked perfectly, it is just a real shame that the sauce ruined the rest of the meal.

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  • Binder photo Magic Maggie

    17 February 2012

    Magic Maggie rated and commented on this recipe

    1 stars

    This was a seriously TERRIBLE recipe - I wish there was a zero star rating! Also made this as a pre-Valentine's treat. Lots of faffing around in the preparation (which I hoped would be worth it). The duck legs were cooked perfectly, but the sauce was AWFUL - so bitter that even when I added sugar, honey, blueberry syrup and raspberry syrup, it was close to unpalatable. I am an experienced and enthusiastic cook who loves to cook from Good Food Guide, so this was an awaul disappointment.

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  • Binder photo Elaine

    25 April 2012

    Elaine rated and commented on this recipe

    5 stars

    I first made this recipe after my Feb issue of the mag was delivered and thought it was delicious - so did my husband. We enjoyed it so much I went to make it again but I couldn't find the the recipe so had to resort to looking for it on line - I was amazed to see the neg comments left for it. We didn't find the sauce at all bitter. So I'm off to make it again!

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  • Binder photo JM

    07 April 2013

    JM rated and commented on this recipe

    5 stars

    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 pinch of sugar! Do try it with sweet oranges and I am sure you will enjoy - this dish to me deserves 5-stars.

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  • Binder photo Nibs

    02 May 2013

    Nibs rated and commented on this recipe

    4 stars

    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 oranges and port!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 20 mins

Freezable

Ingredients

  • 4 duck legs
  • 1 tbsp mild olive oil
  • 2 Seville oranges , washed and cut into slices
  • 12 shallots , 8 left whole, the remainder chopped
  • 1 celery stick, finely chopped
  • 1 medium carrot , cut into chunks
  • 50ml dry white wine
  • 1 large thyme sprig
  • 1 small rosemary sprig
  • 2 bay leaves
  • 1 garlic clove , finely sliced
  • 200ml chicken stock
  • 25g butter
  • pinch caster sugar
  • roast parsnips and steamed kale , to serve
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PER SERVING

456 kcalories, protein 34g, carbohydrate 10g, fat 30 g, saturated fat 9g, fibre 3g, sugar 9g, salt 0.7 g

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