Honey-braised duck with orange and olives

AT A GLANCE

  • Serves 4 people

  • 4 large duck legs
  • 2 tbsp extra-virgin olive oil
  • 8 French shallots, halved lengthways if large
  • 500 ml (2 cups) chicken stock
  • 2 tbsp honey (such as leatherwood)
  • ½ tsp each ground cinnamon and ground coriander
  • 6 garlic cloves
  • 1 rosemary sprig, leaves only
  • 1 orange, segmented
  • 180 gm green olives
  • 30 ml freshly squeezed orange juice
  • To serve: couscous or rice
01   Preheat the oven to 200C. Cut the duck legs in half at the joint and remove all the bones, keeping the meat intact as much as possible. Heat the oil in a deep, ovenproof, heavy-based frying pan until it smokes. Add the duck, skin side down, and brown for about 2 minutes per side. Remove the duck from the pan and set aside.
02   Add the shallots to the pan and toss until golden, then remove and reserve them. Discard the rendered duck fat. Add the stock, stirring to loosen any caramelised bits from the bottom of the pan. Stir in the honey and spices, place the duck back in, skin side up, along with the shallots, garlic, rosemary, orange segments, olives and seasoning. Bring to the boil.
03   Transfer the pan to the oven and cook for 10 minutes. Reduce the temperature to 180C, cover with a tight-fitting lid or several layers of foil and cook for a further 30 minutes.
04   Strain the duck mixture through a fine sieve into a large bowl and reserve the solids. Return the liquid to the pan and simmer, uncovered, to reduce it slightly. Skim any impurities from the top. Add the orange juice to the pan with the reserved solids and check the seasoning. Serve with couscous or rice and a salad.

Recipe:

NEIL PERRY

Photography:

EARL CARTER

Styling:

SUE FAIRLIE-CUNINGHAME

FEATURED IN

Apr 2007

Apr 2007

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