4 duck legs


1 orange, unpeeled and sliced thinly

1 cup dried cranberries

1/2 cup demerara sugar

1 cup dry white wine

3/4 cup orange juice

2 tablespoons water


Over medium high heat, place all sauce ingredients into a sauce pan and bring to the boil

Reduce heat to medium and continue cooking, stirring frequently, until orange slices appear soft and cooked

Remove orange slices and carefully set aside; then over low heat, continue cooking until sauce is slightly thickened

Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin  and roast for 1 hour

When the duck legs have been cooking for an1 hour remove from the oven and spoon off almost all the fat (save it for roast potatoes)

Pour the sauce over and return to the oven for 10-15 mins to finish cooking and reduce the sauce

Garnish with the orange slices to serve

Products Used

MasterClass Vitreous Enamel Roasting Pan 

MasterClass Non-Stick Heavy Duty 18cm Saucepan 

KitchenCraft Set of 10 Stacking Measures