Citrusy Duck Stew
Citrus flavours are an ideal foil for duck. The orange zest cuts through the richness, and the juice adds extra flavour and acidity. The technique of taking the duck out of the casserole at the end of the cooking time to reduce the liquid may not be necessary so check this. You want your sauce to be syrupy, almost sticky.
(Serves 6)
Ingredients
- 6 large duck legs
- 3 tbsps flour
- salt and freshly ground black pepper
- 4 tablespoons olive oil
- 10-12 large shallots, peeled
- zest of 2 oranges
- 6 sprigs fresh thyme
- 1 litre chicken or duck stock
- 4 oranges
- 3 tablespoons Cointreau (or other orange liqueur)
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
Method
Preheat the oven to 180˚C. Trim any excess fat from the duck legs and dust then with flour, salt and pepper. Heat the oil in a heavy-lidded casserole and the brown the duck legs, 2-3 at a time. Remove, keep aside and add shallots to the casserole. Cook the shallots over a very gentle heat until they begin to colour and soften, about 10 minutes.
Add the orange zest, and thyme with the chicken stock, juice of 2 oranges and bring to a simmer. Add the duck legs, and return to a gentle simmer. Cover and place in the oven and cook for one hour. Check the duck is tender and falling from the bone. You may like to cook the duck a little longer and can prepare the casserole ahead to this point if you wish.
Meanwhile peel the remaining oranges and cut the flesh into neat segments.
Take the casserole from the oven, remove the duck legs to a covered plate and reduce the liquid until it is thick and syrupy and there is about a cup remaining. Return the legs to the dish, add the reserved orange segments and orange liqueur, and simmer for a further 3-5 minutes.
To serve, stir in the chopped parsley and mint, and serve at once. This is lovely accompanied by mashed parsnips and carrots, or fennel puree.
