Duck legs with orange sauce

Ingredients for 4 servings:

• 4 duck legs
• 2 shallots
• 2 oranges
• some clarified butter
• 1 bunch of soup vegetables
• 100 ml red wine, dry
• 1 shot of orange liqueur
• 1 tbsp, heaped cane sugar
• some honey
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Preheat the oven to 180°C. Wash, peel, and chop the soup vegetables. Wash the duck legs, pat dry, and score the skin crosswise. Season the legs with salt and pepper. Heat clarified butter in a pan and briefly fry the legs. Remove the legs and place them on a wire rack. Place the drip tray with the soup vegetables underneath. Place in the oven and cook for about 1 to 1 1/2 hours. 10 minutes before the end of the cooking time, brush the legs with honey. Peel and dice the shallots. Juice one orange. Fillet the second orange, reserving the juice. Sauté the shallots in the pan with the duck fat. Caramelize the brown sugar. Add the orange segments and deglaze with orange liqueur and red wine. Add the orange juice and simmer for 15 to 20 minutes. Remove the cooked duck legs from the oven. Pour the roasting juices, minus the soup vegetables, from the drippings into the orange sauce. Strain the sauce through a sieve. Pour the sauce over the duck legs and serve. You can also leave a few orange segments in the sauce. Serve with rosemary potatoes and apple-flavored red cabbage.