- 2 shop-bought duck confit legs
- 300g slim carrot , halved lengthways (about 6)
- 4 garlic cloves , bashed in their skins
- 1 orange , half juiced, half cut into wedges
- 1 tsp vegetable oil
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 tbsp golden caster sugar
- 4 tbsp good chicken stock (you'll only need this if your duck doesn't come with any surrounding jelly)
- 2 or 3 bay leaves
- few thyme sprigs
- mashed potatoes and watercress , to serve
Heat the oven to 200C/180C fan /gas 6. Scrape away any excess fat from the duck (you could keep this for duck fat potatoes), but keep any jelly. Put the carrots, garlic and orange wedges into a large roasting tin, then toss with the oil and season well. Season the duck legs, then sit them on top of the veg, skin-side up. Roast for 40 mins until the carrots are tender and the duck is turning golden.
Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add the jellified duck or chicken stock, then tuck in the bay and thyme here and there. Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the duck is golden. Season the sauce to taste, then serve with mashed potatoes and watercress.