Ingredients
4 duck legs
Sauce:
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
Method
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