Duck legs braised with Seville oranges - Good Food Middle East
This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat
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Cooking tools:
- Dutch oven
- Skillet
- Oven
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Citrus press
- Fine-mesh sieve
- Saucepan
- Baking sheet
- Steamer basket
- Ladle
- Measuring cup
- Measuring spoon
- Peeler
- Plate
Ingredients
- 4 duck legs
- 1 tbsp mild olive oil
- 2 Seville oranges, washed and cut into slices
- 12 shallots, 8 left whole, the remainder chopped
- 1 celery stick, finely chopped
- 1 medium carrot, cut into chunks
- 50ml dry white wine
- 1 large thyme sprig
- 1 small rosemary sprig
- 2 bay leaves
- 1 garlic clove, finely sliced
- 200ml chicken stock
- 25g butter
- pinch caster sugar
- roast parsnips and steamed kale, to serve
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