Duck leg with orange | Visit Ljubljana
Chef Janez Bratovž from the JB restaurant, one of the most important and award-winning gourmet institutions in Ljubljana, shared his interpretation of a St. Mar
Ingredients
- 4 duck legs
- ½ kg duck skin and bones
- 60 g duck fat
- 1 onion
- ½ orange
- 100 ml sweet white wine
- 100 ml water
- Salt
- 1 teaspoon honey
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