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A leg of duck on a plate with roasted sweet potatoes and a citrus salad

Braised Duck Legs with Sweet Potatoes and Citrus Salad

Succulent braised duck legs accompanied with roasted sweet potatoes and a zesty salad with citrus, fennel and red onions.
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Prep Time 2 hours
Cook Time 2 hours
Servings 4 people

Equipment

  • 1 large iron cast skillet

Ingredients
  

For the marinade:

  • 1/2 cup orange juice
  • 1/2 cup lemon juice
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp honey or maple syrup
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 4 cloves of garlic smashed

For the duck:

  • 4 duck legs
  • 500 ml chicken stock
  • 3-4 sprigs of thyme
  • 2 shallots sliced
  • 4-6 cloves of garlic smashed

Instructions
 

  • Lightly pound the fennel seeds to release the flavor. Combine all marinade ingredients together, place duck legs into a large ziplock, pour in the marinade and leave in the fridge for a minimum of one hour or overnight.
  • Heat a large skillet to medium. Shake the excess marinade off the duck legs and sear them skin down for 2-3 minutes until browned, then turn and sear on the other side. Transfer to a plate and remove the fat, leaving just about two table spoons in the skillet.
  • Add shallots and garlic and sauté for a few minutes, then return the duck legs to the skillet, pour in the chicken stock and half of the marinade. The legs should be covered by 1/2.
  • Place the skillet back into the pre-heated oven at 160C for 90 minutes or until the meat is tender.
  • Serve with roasted or fried sweet potatoes and a zesty salad with orange and fennel in a simple citrus vinaigrette.