Phil Vickery cooks up slow-roasted duck legs with Seville orange stuffing and honey glaze.

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes, approx
Resting time: 15 minutes

Ingredients

4 large fresh duck legs
1 onion, chopped
4 cloves garlic, peeled and crushed
2 tbsp chopped fresh sage
150g sausage meat
2 tbsp vegetable oil
1 large Seville orange, simmered until a skewer can be inserted with no resistance and
cooled then chopped into small pieces, pips removed.
1 egg
5-6 tbsp dry breadcrumbs

Glaze

4 tbsp clear honey
juice 1 fresh orange
2 tbsp Sherry vinegar
Salt and freshly ground black pepper

Ingredients

  1. Pre-heat the oven to 180° Gas 4.
  2. Heat the oil in a pan, add the onions and garlic and cook gently for about 5 minutes,
    or until soft.
  3. Add the sage, stir well and remove from the heat then mix in the sausage meat.
  4. Add the egg, chopped orange and breadcrumbs and mix well and season with salt and
    pepper.
  5. Mix really well and place into a lightly oiled ovenproof dish.
  6. Season the legs well with salt and pepper.
  7. Heat an oven proof frying or sauté pan with a little oil.
  8. Add the legs skin side down and cook sauté for 4-5 minutes to get a nice colour.
  9. Place straight into the hot oven and cook for 1 hour 30 minutes, nice and slowly.
  10. At the halfway point turn the legs over. Also pop the stuffing into the oven at this
    point.
  11. Heat the orange juice, vinegar and honey together and reduce slightly.
  12. When the duck is nearly cooked carefully remove from the oven and spoon the honey
    glaze over the breast.
  13. Turn the oven up to 200°C and put back in the oven and continue cooking for the
    final 15 minutes.
  14. The honey will make a delicious glaze but take care as it can burn easily.
  15. When cooked remove the duck from the oven and allow to stand for 15 minutes.