serves
3
prep
20 minutes
cook
2 hours
difficulty
Easy
serves
3
people
preparation
20
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
3 fresh duck legs
1 cup good red wine
1 diced onion
1 diced carrot
2 cloves garlic
2 sprigs thyme
1 bay leaf
a few pieces of orange zest
salt and freshly ground pepper
a little oil
about 500 g baby carrots
2 tbsp chopped parsley
Marinating time: overnight
Instructions
Marinating time: overnight
Level of difficulty easy
Season autumn/winter
Place the duck legs in a bowl with the wine, onion, carrot, garlic, thyme, bay leaf and orange zest. Cover with plastic wrap and marinate overnight in the refrigerator.
Preheat oven to 160°C.
Lift duck from marinade and pat it dry on a paper towel. Season duck with salt and pepper. Heat a little oil in a cast-iron pan and brown duck on all sides.
Drain vegetables and herbs from the marinade, add to the pan and stir for a few minutes. Add wine, stir and bring to a low simmer. Cover with a lid and bake in the preheated oven for about 1 1/2 hours.
Peel baby carrots and steam for a couple of minutes. When the duck is almost cooked, remove duck pieces from pan and strain the sauce. Discard herbs and pieces of vegetables. Return duck to the pan and add the sauce and baby carrots. Cover pan and return to the oven for 15 minutes.
Serve duck pieces on plates and top with baby carrots. Spoon the glorious sauce over the top and serve sprinkled with chopped parsley. Bon appétit!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
