The last few bites of my dinner this evening. It would have been rude to make the boyfriend wait to tuck in to his birthday dinner while I fiddle to get a before-shot, wouldn't it?
It was Blood Orange Marmalade-Glazed Duck Legs with Seared Scallops, White Witlof and (more) Blood Orange in a (yet more) Blood Orange Vinaigrette. I decided to roast the legs instead of confit-ing them.
Can't go wrong with the classic duck and orange combo. And surf 'n' turf!
Roasted Duck Legs (another recipe I made up so write if you have questions)
-Chuck duck legs in a non-reactive bowl with smashed garlic, roughly-chopped eschalot, a very generous blob of marmalade, sea salt, pepper and a dash of olive oil. Mix well. Cover with cling-wrap and leave to marinate in fridge overnight.
- Pre-heat oven to 180°C. Place duck legs, skin side up, on a rack over a lined roasting tray. Roast for 1 to 1.5 hours, depending on size of legs. Reserve marinade for basting (every 15 minutes or so).
- Turn legs over at half-(cooking)time. And repeat basting process as they roast.
- Ten minutes before they are ready, turn them skin side up again and sprinkle with skin with sea salt and pepper.
The other bits-and-bobs:
- While legs are cooking, prep witlof . I like to get rid of the stem-y bits on the bigger leaves and use only the soft leaf-y bits.
- Segment blood oranges.
- Make blood orange vinaigrette - like how you would with a classic one but replace the vinegar with blood orange juice.
- Pan-sear the scallops - I used a little duck fat (I love duck fat!) but if you haven't got any, olive oil is fine.
- Toss witlof, blood orange segments and scallops in vinaigrette.
- Place salad on serving plate and top with roasted duck legs.
It's not his grandmother's special Duck and Salted Vegetable Stew but the birthday boy(friend) was very happy with his dinner. Duck, the way to a man's heart?