Three and a half weeks ’till Christmas!!!! Are you as excited as I am?
This recipe is a life saver for the Holidays, because you can’t mess it up. It works, always. Duck legs are very forgiving. You can even make it a day in advance and heat it up the next day if that were more convenient for you.
You can easily double the recipe, also any leftovers heat up great, or eat wrapped in a tortilla with 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 done.
⏰ 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
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 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 cube 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.