About this recipe:This recipe started as an experiment set by my family. They gave me duck legs, cider and a limited vegetable selection to make our evening meal. The experiment turned out well and there were thumbs-up all round. So, I would like to share this recipe with you. The recipe serves 4.
Put a glug of oil into a sauté pan over a medium heat and brown-off the duck legs on all sides. Place them into an oven proof casserole dish. Add another glug of oil to the same pan and fry off the peppers and leek. Add the cider and orange zest to the pan and simmer for a few minutes to deglaze the pan and burn off some of the alcohol in the cider. Pour the sauce into the casserole dish and cover with a lid.
Bake in the oven for 60 to 75 minutes until the duck is tender. Adjust seasoning as required. I strip the meat off the bones and return the meat to the sauce. Serve with rice and enjoy.