Duck Legs Braised in Wine with Orange Zest and Spices

Name: Duck Legs Braised in Wine with Orange Zest and Spices
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 6 pcs duck legs; 1 pcs Oranges, raw, all commercial varieties; 2 pcs large onion; 3 pcs Garlic, raw; 300 ml Soup, SWANSON, beef broth, lower sodium; 70 ml Wine, white, dry, 10 vol-% alcohol; 2 tbsp Olive oil; 3 pcs Cloves; 0.25 tsp Ground coriander; 0.25 tsp freshly ground black pepper; 0.25 tsp sea salt

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An exquisite dish of tender duck simmered in white wine with orange juice and spices. Perfect for a festive dinner.

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Method

Preheat the oven to 200°C (400°F).

Season the duck legs with salt and pepper on all sides.

Peel the onion and slice it into half-rings.

Peel the garlic and slice it thinly.

Grate the orange zest using a fine grater and squeeze 100 ml of juice from the orange.

Heat olive oil in a heavy, oven-safe skillet and sear the duck legs until golden brown.

Sprinkle the duck with coriander, add cloves, onion, garlic, and zest to the skillet, pour in the wine and orange juice, and let the alcohol evaporate.

Pour the broth into the skillet, cover with an oven-safe lid, and place in the preheated oven. After 40–50 minutes, crack the lid to let excess liquid evaporate, and roast the duck legs for another 30–40 minutes until done.

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Duck Legs Braised in Wine with Orange Zest and Spices

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