Slow-Roast Duck Legs with Marmalade
Make this easy but flavour-packed recipe for slow-roast duck legs with orange marmalade.
Serves 4-6, freezes well
Published: October 23, 2019 at 10:33 pm
Ingredients
- 4 Duck legs
- 1 generous tbsp Bitter orange marmalade
- Juice of 1 sweet orange
- Juice of 1 lemon
- A little stock (optional)
- Salt and pepper
Method
Step 1
Put the duck legs in an ovenproof dish that holds them neatly.
Step 2
Mix the marmalade, orange and lemon juices, and pour over the duck. Cover and leave in the refrigerator to marinate for 24 hours. Stir from time to time to make sure the duck is well coated with marinade.
Step 3
Cook the duck legs at 140°C, 275°F, Gas mark 1 for 1¾ hours, turning them after 1 hour. About 15 minutes before the end of cooking time, pour the fat and cooking juices into a bowl and turn up the heat to 170°C, 325°F, Gas mark 3 to crisp the skin. When the duck legs are ready, remove them to a serving plate. Skim the fat off the reserved cooking juices and use the latter to deglaze the roasting dish (you may want to add a little stock or water to help the process along, but don’t overdo it – there should be a relatively small quantity of thin, concentrated gravy).
Step 4
Taste, adjust the seasoning, and serve.
Recipe from Roasts by Laura Mason, published by National Trust books, RRP £16.99.