Bonfire Duck Legs with Charred Orange
Serves 4
Ingredients
- 800 g wild duck, trimmed
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 2 oranges
- 1 fennel bulb, thinly sliced
- 60 g rocket
- 800 g potatoes
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Score excess skin without cutting into the meat. Season and place the legs skin-side down in a cold heavy pan; render over medium-low heat for 12-15 minutes.
2. Transfer to a 160°C oven or lidded barbecue, skin-side up, with the orange and 100 ml water. Cook for 75-90 minutes until tender and at least 75°C at the bone.
3. Brush with the sauce and cook uncovered at 220°C for 8-10 minutes until the skin is crisp and the glaze set.
4. Rest for 10 minutes. Spoon off excess fat, reduce the orange cooking juices to a glossy sauce and serve with the legs.
Sauces in this recipe
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*NEW* Bonfire BBQ Sauce
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