Slow roast duck leg and orange sauce (serves 4)

Ingredients

4 duck legs

2 tablespoons olive oil

Sea salt

1/4 teaspoon white pepper

For the sauce:

1 1/2 cups white wine vinegar

1 1/2 cups orange juice (about 4 oranges)

2 tablespoons orange zest

1 clove garlic, grated

3 tablespoons honey

1/4 teaspoon sea salt

3 tablespoons butter

2 tablespoons Grand Mariner or another orange liquor

Orange wedges for garnish

Method

Preheat oven to 150°C and put a wire rack onto an oiled roasting tray. Using the sharp end of a wooden skewer, prick several small holes in the duck legs (this allows the fat to be released while roasting). Brush the duck legs with olive oil and season with salt and white pepper. Place on the wire rack and transfer to the middle s of the preheated oven. Roast for 1-1.5 hours. Remove from the oven, cover with foil and allow to rest for 10 minutes.

While duck is roasting, make the sauce. In a small saucepan, bring the vinegar and orange juice, orange zest and garlic to a boil over medium–high heat, then adjust the heat to low and simmer. Allow the sauce to reduce to 1–1.5 cups, which should take about 20–30 minutes. Stir in the honey, and 1/4 teaspoon salt. Cook the mixture until syrupy and reduced to about 1 cup. Whisk in the butter and orange liquor and cook for 30 seconds to burn off the alcohol taste. Remove from the heat, cover and put to one side for serving.