Orange Salted Duck
From our friends at the Cornish Sea Salt company this Orange Salted Duck recipe is a perfect way to showcase your duck with simple but tasty ingredients. All you need is a little bit of time the day before cooking to make a dry rub that will infuse your duck legs with an aromatic, citrusy flavour and make the meat super tender.
Ingredients
- 2 Gressingham duck legs
- 1 red pepper, roughly chopped
- Juice of 1 orange
- 1 red onions, diced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Splash of red wine
- 2 black garlic cloves, roughly chopped
- Bunch of basil, roughly chopped
For the rub
- 2 tsp Cornish Sea Salt crystals
- Zest of 1 orange
- 1 tbsp olive oil
- 1 sprig of rosemary, chopped
- 1 tsp paprika
- 1 tsp brown sugar
- 1/2 tsp yellow mustard seeds
Method
- The day before you plan on cooking rub your duck legs with your homemade mix. Massage it into the duck leg and leave them in the fridge for 6-12 hours open on a rack to dry.
- Once your duck legs have had time to cure, gently wash off some of the excess salt under a cold running tap and pat dry with kitchen paper.
- Preheat your oven to 180˚C and place your peppers, onion, black garlic into a roasting tray to form a vegetable trivet. Place the duck legs on top.
- Drizzle with olive oil, balsamic, red wine and orange juice. Cover with foil and cook for 1 hour.
- Remove the foil and increase the heat to 200˚C. Finish for 15 mins at a higher temperature for perfectly crispy skin. Serve sprinkled with fresh basil and a pinch of Cornish Sea Salt flakes.
