My new turbo oven (halogen oven) arrived today. Just in time for me to cook the duck legs I bought short dated a while ago. I have extolled the advantages of a turbo oven before. It’s even more useful now I’m in a caravan with no conventional oven. The last one broke during relocation. I hadn’t secured it properly. My bad.
I could only find precooked sous-vide duck legs on Bribie Island and rather than go further afield I decided to give them a go.
After researching various duck+orange recipes, and taking stock of what I had on hand, I devised my own sauce to serve with the roasted duck. I baked some potatoes and Brussels to go with it. As duck legs come in pairs, I made enough of everything for two serves. Reheating is gentle and easy with a turbo oven.
This recipe worked well I thought. That’s why I’m publishing it here. But it makes quite a lot. Enough for a lot of people. You may like to halve it for less.
I’m going to freeze it and try using it as a marinade and baste next time I cook duck or chicken.
• Zest of two oranges
• Juice and pulp of 2 or 3 oranges
• 1/4 cup Stones green ginger wine
• 1/4 cup Cointreau
• 1 cup chicken stock
• 1 Tbsp cornflour
• 1 Tbsp honey
• 1 cinnamon quill
• A clove or two
• A dash of Tabasco
• A pinch of cayenne
- Mix all ingredients In a saucepan and bring to the boil over medium heat while stirring constantly with a whisk
- Simmer gently until the sauce thickens.
Follow the instructions on the pack. I didn’t, I was concerned the oven might overdo it (see my last attempt at roast duck) so this leg didn’t get as browned as it should. But still delicious.