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

Recipe by   
  • Prep
    20 mins
  • Cook
    20 mins
  • Serve in
    40 mins


  •   4 duck leg
  •   1 tbsp mild olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  •   2 Seville orange Orange or-ange One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are… , washed and cut into slices
  •   12 shallot Shallot shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at… , 8 left whole, the remainder chopped
  •   1 celery Celery sell-er-ee A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in… stick, finely chopped
  •   1 medium carrot Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root… , cut into chunks
  •   50ml dry white wine
  •   1 large thyme Thyme This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint… sprig
  •   1 small rosemary Rosemary rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game… sprig
  •   2 bay leaf
  •   1 garlic clove, finely sliced
  •   200ml chicken stock
  •   25g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  •   pinch caster sugar
  •   roast parsnips and steamed kale Kale kay-el A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and… , to serve


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