• 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


  1. 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.
  2. 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.
  3. 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.
  4. Drizzle with olive oil, balsamic, red wine and orange juice. Cover with foil and cook for 1 hour.
  5. 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.