Duck legs in orange sauce

Ingredients for 2 servings:

• 2 duck legs
• ½ orange(s), juice
• 3 tbsp extra virgin olive oil
• 1 tbsp honey, liquid
• ½ tsp black pepper, freshly ground
• ½ tsp salt
• ½ orange(s), juice
• 1 tbsp honey, liquid
• ½ tsp salt
• 1 tsp clarified butter
• 1 m.-sized onion(s)
• 1 orange(s)
• 2 sprigs of thyme, fresh
• 300 ml water
• 20 ml Grand Marnier
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 6 hours 15 minutes

with potato dumplings

For the marinade, wash the duck legs and pat dry. Make a marinade from the juice of half an orange, oil, honey, salt, and pepper. Brush the legs with it and place them in a sealable bowl or freezer bag in the refrigerator for about 4 hours. To coat, mix the juice of half an orange with honey and salt. Heat the sauce and the meat in clarified butter in an ovenproof pan and sear the duck legs. Remove the remaining marinade from the bowl with water. Peel the onion and orange. Dice the onion and slice the orange. Set two orange slices aside for decoration. Add the diced onion to the meat and let it sear. Pour a little of the water marinade over everything and reduce the heat. Once all the liquid has evaporated, pour in the water, add the orange slices and thyme sprigs, and place everything in the oven, covered, preheated to 200°C (top/bottom heat). Braise the legs for about an hour, brushing them occasionally with the orange and honey mixture and adding a little more water if necessary. Remove the lid, reduce the temperature to 175°C (top/bottom heat), and roast the legs for another half hour. Store the legs in a cool, dry place and keep warm. Remove the thyme sprigs. Strain the sauce through a sieve and bring to a boil. Add the rest of the orange and honey mixture and a dash of Grand Marnier to the sauce, and season to taste with salt and pepper. Serve the legs with an orange slice and a sprig of thyme, drizzle with a little more sauce, and serve with your desired side dish—this time, potato dumplings.