Let’s set the table: Make mealtimes feel more special with these flourishing touches
Let’s set the table: Make mealtimes feel more special with these flourishing touches

Megan Burns

The Death of the Pre Teen
The Death of the Pre Teen

Ashley Chadamoyo Makombe

Real Weddings: Travel influencer Sarah Hanrahan’s Dublin city wedding
Real Weddings: Travel influencer Sarah Hanrahan’s Dublin city wedding

Shayna Sappington

Supper Club: Oven-baked fish parcels and roasted wedges
Supper Club: Oven-baked fish parcels and roasted wedges

Meg Walker

Jimmy Coco on his life in beauty
Jimmy Coco on his life in beauty

Holly O'Neill

This 1930s Fairview home has gained space without an extension thanks to a clever reconfiguration and built-in storage
This 1930s Fairview home has gained space without an extension thanks to a clever reconfiguration...

Megan Burns

3 ways to style your trusty adidas Sambas
3 ways to style your trusty adidas Sambas

Sarah Finnan

L’Amour: Our favourite date night outfits to inspire a fresh look
L’Amour: Our favourite date night outfits to inspire a fresh look

Shayna Sappington

Social Pictures: Opening night of Sister Act at the Bord Gáis Energy Theatre
Social Pictures: Opening night of Sister Act at the Bord Gáis Energy Theatre

IMAGE

The benefits of batch cooking, from more time to more money
The benefits of batch cooking, from more time to more money

IMAGE

Image / Living / Food & Drink

What to make this weekend: Slow-roast duck legs


By Meg Walker
23rd Sep 2023
What to make this weekend: Slow-roast duck legs

Looking for a tasty weekend feast to whip up for friends and family? This is perfect.

The orange flavourings can also be used to marinate portions of duck.

Slow-roast duck legs with marmalade
Serves 4

Ingredients

  • 4 duck legs
  • 1 generous tbsp bitter orange marmalade
  • juice of 1 (sweet) orange
  • juice of 1 lemon
  • a little stock (optional)
  • salt and pepper

Method

  1. Put the duck legs in an ovenproof dish that holds them neatly.
  2. Mix the marmalade, orange and lemon juices, and pour over the duck. Cover and leave in the refrigerator to marinate for 24 hours. Stir from time to time to make sure the duck is well coated with marinade.
  3. Cook the duck legs at 140°C/gas mark 1 for 1¾ hours, turning them after 1 hour. About 15 minutes before the end of cooking time, pour the fat and cooking juices into a bowl and turn up the heat to 170°C/gas mark 3 to crisp the skin.
  4. When the duck legs are ready, remove them to a serving plate. Skim the fat off the reserved cooking juices and use the latter to deglaze the roasting dish (you may want to add a little stock or water to help the process along, but don’t overdo it – there should be a relatively small quantity of thin, concentrated gravy).
  5. Taste, adjust the seasoning, and serve.

 

Extracted from Roasts by Laura Mason (National Trust Books). Photograph by Tara Fisher.