Canard À L'Orangina Recipe

By susanwadle

Ingredients

• Ingredients
• 4 duck legs
• 7 tablespoons orange soda (Orangina)
• 2 tablespoons Cointreau
• pinch of salt
• 1 teaspoon red wine vinegar
• 4 oranges, cut into segments
• Marinade
• finely grated zest and juice of one Orange
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon salt

Details

Servings 4
Preparation time 20mins
Cooking time 90mins
Adapted from foodrepublic.com

Preparation

Step 1

Directions:

To make the marinade, mix together the orange zest and juice with the olive oil, cumin and salt.

Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).

Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices.

Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer for another 5 minutes.

Serve the duck legs hot, with the orange segments and sauce.