Main Course
Duck à l’Orange
A sophisticated great tasting French inspired dish
Ingredients
- 2 confit duck legs supermarket bought
- 150 g orange marmalade
- 50 ml whiskey
- ½ tsp Chinese five spice or spice bag mix
- Sea salt & black pepper
Method
- Pre-heat oven to 180℃.
- In a bowl mix together marmalade, whiskey and Chinese five spice.
- Place the two confit duck legs in a lined baking dish, pour over marmalade mix and season.
- Roast in the oven for 40/45 minutes, until slightly caramelised.
- Serve with potato au gratin and a light green salad.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.