Orange Duck Casserole


Orange Duck Casserole
Servings: 6


6 large duck legs
4 tablespoons olive oil
10-12 large shallots, peeled
2 whole star anise pods
strip of orange zest
few stalks parsley
3 tablespoons Cointreau (or other orange liqueur)
1 litre chicken stock
4 oranges
salt and freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped fresh mint

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100285


In a restaurant I look for dishes that I might not cook at home. In the past, duck was often high on that list for it is only in very recent times that whole ducks and duck legs and breasts have become readily available in supermarkets. Now I will often pick up duck for our dinner.

Spicy and sweet, this casserole style of cooking is perfect for entertaining. Duck legs are simmered slowly to make a juicy main course, and the dish can be cooked ahead and then gently reheated when needed. Serve the orange duck with parsnip puree and a bright green vegetable such as broccolini.



Preheat the oven to 180°C. Trim all the visible fat from the duck legs. Heat the oil in a heavy-lidded casserole and the brown the duck legs, two or three at a time. Remove, keep aside and add shallots to the casserole. Brown these slowly for 10 minutes and then add the star anise pods, orange zest, parsley stalks and Cointreau. Sizzle for 30seconds and add the chicken stock, juice of one orange, salt and pepper to taste, and duck legs, and bring to a simmer. Cover, place in the oven and cook for 45 minutes. (You can prepare the casserole ahead to this point if you wish.)

Meanwhile peel the remaining oranges and cut the flesh into neat segments.

Take the casserole from the oven, remove the duck legs to a covered plate and reduce the liquid in the casserole until it is thick and syrupy and there is about a cup remaining. Return the legs to the dish, add the reserved orange segments and simmer for a further three to five minutes.

To serve, stir in the chopped parsley and mint, and accompany with broccolini and pureed parsnips. (You can cook green vegetables ahead of time by blanching in boiling salted water for two minutes, plunging them immediately into ice-cold water and reheating when needed with a little butter and olive oil.)




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