Roasted Duck Legs with Orange and Pomegranate Sauce

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difficulty Created with Sketch. Difficulty: Intermediate prep-time Created with Sketch. Preparation time: 15 minutes cooking-time Created with Sketch. Cooking time: 1 hour 20 minutes serving-size Created with Sketch. Serves: 4

This elegant and rich main is sure to impress guests over Christmas.

Nutrition per serving
Kcal
779
Fat
45.7g
Sat Fat
13.6g
Carbs
63.6g
Sugars
63.3g
Fibre
4.3g
Protein
26.1g

Method

  1. Over a medium-high heat, place all sauce ingredients into a saucepan and bring to the boil.
  2. Reduce heat to medium and continue cooking, stirring frequently, until orange slices appear soft and cooked.
  3. Remove orange slices and carefully set aside; then over low heat, continue cooking until sauce is slightly thickened.
  4. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin and confit for 1 hour.
  5. When the duck legs have been cooking for 1 hour remove from the oven and spoon off almost all the fat (save for future confiting).
  6. Pour the sauce over and return to the oven for 10-15 minutes to finish cooking and reduce the sauce.
  7. Garnish with orange slices to serve.

Ingredients

  • 4 duck legs
  • Vegetable oil, to cover
  • 1 head of garlic, broken into cloves
  • 1 bunch of Rosemary
  • 1 orange, unpeeled and sliced thinly
  • 340g Pomegranate
  • 170g demerara sugar
  • 255ml orange juice
  • 1tbsp amber, rich-tasting maple syrup
  • 2tbsp water
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