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Crispy Orange Duck Leg with Sauteed Kale, Red Cabbage and Raisins
I absolutely love duck. It’s really got to be my favorite meat, if only it wasn’t so bloody expensive. Every now and then I’ll see it at an ok price and treat myself; this was a...

Crispy Orange Duck Leg with Sauteed Kale, Red Cabbage and Raisins

I absolutely love duck.  It’s really got to be my favorite meat, if only it wasn’t so bloody expensive.  Every now and then I’ll see it at an ok price and treat myself; this was a delicious meal and the standout was this recipe I found for the red cabbage and raisins.  I had some mixed dried fruit I used instead, but it was a great side for this dish and there was enough leftover that I had it with pork belly the next night (recipe, coming up!).

Kale was just sauteed with some garlic and lemon.  The duck was lacking a bit of liquid so I’ve altered the recipe slightly to “what I would have done”.

Ingredients (crispy orange duck leg):

  • 2 duck marylands
  • 1 tbsp Chinese Five Spice
  • 1 orange, quartered
  • 1 tsp cinnamon
  • 1 red onion, sliced
  • ½ cup of orange juice
  • ½ cup verjuice or white wine
  • Salt, pepper, and olive oil

Pat the top of the duck leg dry, and season the underside with the five spice, cinnamon, salt and pepper.  Salt the top of the duck skin, and in a hot oven proof pan with a bit of olive oil, sear the duck skin for about 5 minutes until brown.

Remove the duck and saute the onion until soft.  Squeeze in the juice from the orange quarters and throw the rinds into the pan.  Add the juices, season with salt and pepper, and place the duck legs in meat side down.  Roast in the oven for about 40 minutes at 170C / 325F.  10 minutes before the end of cooking, baste with the pan juices, and make sure the skin is super crispy (you may need to turn your oven, or the grill, up).

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