Almost Christmas!!!! Are you as excited as I am? ‘Cause I’m just thrilled. I love Christmas to bits. Have you done all your shopping? Is your menu planning done? Have you done some cooking prep work? How about the guest list?
Ok, I’ll stop before I freak you out. This recipe here is a life saver for the Holidays, because you can’t mess it up. It works, always. Duck legs are very forgiving. You can make it a day in advance even and heat it up the next day if that were more convenient for you.
I have a confession to make; I make this entire recipe for myself sometimes. Eat one leg one evening and then the next evening….here it comes, the best part. I remove all the remaining meat from the bones and I eat the Duck wrapped in a flour tortilla “Peking Duck” style, yes!
Wrapped in a tortilla, spring onions, cucumber sticks and Hoisin Sauce. Absolute Heaven!!!!
But I’m getting off track here. Make it for Christmas or any other night of the year, it’s sure to please at any moment.
It’s put together fairly easy, just put the marinade in a zip lock bag, marinade, bake and you’re good to go.
⏰ Prep time : 15 minutes
🍴 Serves : 4
🍗 Cooking time : 2 hours
- Four Duck legs
- salt and pepper
- 2 cups of Earl Grey tea, cooled
- 4 garlic cloves, sliced
- 4 rosemary sprigs
- 1 bouillon tub or 1 tbsp paste *see Note
- black pepper
- 1/2 orange in slices
- 1/2 orange, juiced
- 1 sliced red onion
- handful of cranberries
- 2 bay leafs
- 2 tbsp. honey * see Note
- 1 tbsp. red wine vinegar
- 1 cup red wine
- 1/2 cup orange jam
- 1 tbsp. honey
Pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper.
Place the marinade in a zip lock bag and add the duck legs.
Refrigerator, turning over the meat once about halfway through.
Pre heat the oven to 160° C / 320° F
Take the duck legs out of the marinade and pat dry on kitchen paper.
Sieve the marinade.
Place the solids from the marinade in the roasting tin and put the duck legs on top.
Cover loosely with aluminium foil and bake for one hour.
After one hour, remove the foil and pour off the fat.
In a sauce pan , over medium heat. Mix the wine, orange jam and honey, until the jam is melted. Pour over the duck legs and return to the oven, without the foil.
Roast for another hour.
Serve straight away, with the sauce.
NOTE 1 : When I make the earl grey tea, I add the bouillon tub and the honey so it melts and mixes in as the tea cools.
NOTE 2 : I like to put on little aluminium foil “socks” on the legs during cooking to prevent burning.
…and remember , sharing is cool…