Glazed duck legs with orange sauce

Ingredients for 4 servings:

• 4 legs (duck legs), 180 g each
• 1 medium-sized onion(s), finely diced
• 2 tbsp flour or starch flour
• 150 ml chicken broth, preferably homemade
• 150 ml dry white wine
• 1 large orange(s), squeeze one half, fillet the other half
• 1 bay leaf
• 1 tsp Dijon mustard, or hot mustard
• ½ tsp black peppercorns, crushed
• Salt
• possibly butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L Crock Pot (CP). Briefly sear the duck legs on all sides in a non-stick pan without adding any fat and place them in the CP, skin-side up. Now sauté the onion briefly in the same pan, adding a little more butter if necessary. Quickly stir in the flour and top up with the stock, wine, and orange juice. Add the bay leaf, a pinch of salt, pepper, and mustard. Bring to a boil while stirring. Finally, stir in the orange segments and remove the pan from the heat. Then spread the sauce evenly over the duck legs. Cover. Cooking time: 4-5 hours on high. Rice and green beans go well with this dish. Variation: Glazed duck with cranberries and port wine – replace the white wine with port wine and add 100 g of fresh cranberries to the sauce. Otherwise, proceed as above.