I've given this retro duck dish a makeover and simplified it as much as possible. Using the zest and juice of fresh oranges and adding no extra sweetness this simple one-pot has a lovely freshness.
4 duck legs⠀
The juice of 2 oranges zest of one
A few slices of orange to serve
2 small onions chopped ⠀
2 cloves crushed garlic ⠀
1 pack mange-tout⠀
Pan fry the seasoned duck. Start it in a cold pan with no oil turning it up to a high heat for approximately 5 minutes or until golden.⠀
Turn the duck over to colour the other side.⠀
Drain the excess oil. Remove the duck from the pan and set aside.⠀
Now add the onions until translucent.⠀
Add the garlic for 2 minutes and season. Pour in the orange juice and zest and bring to a simmer.⠀
Return the duck to the pan skin side up, place the lid on and cook in an oven of 150 degrees for 1 1/2 hours.