Ingredients
2 Gressingham duck legs1 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
Instructions
- The day before you plan on cooking rub your duck legs with your homemade mix, massage the rub 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.
