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