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Braised Duck Legs with Vegetables in Orange Sauce

Name: Braised Duck Legs with Vegetables in Orange Sauce
Total time: 50 min
Yield: 2 servings
Cuisine: France
Ingredients: Duck legs 350g; sanh orange 150g; carrot 200g; chayote 200g; potato 100g; cherry tomato 50g; red horn chili 1; finely chopped cilantro 1 teaspoon; unsalted butter 10g; minced shallot and garlic 1 teaspoon; salt and pepper 1/2 teaspoon; seasoning powder 1 teaspoon; kOBE Monk Fruit Blend 1 teaspoon; oyster sauce 3 tablespoons; oil for frying; broth

International dishesBraised DishesFranceabout 50 minutes

Sweet and sour orange against soft duck makes this an unusual plate. The difficulty is the sanh orange peel, which is sharp enough to turn the whole pot bitter if it goes in untreated.

The shredded peel is boiled twice: the first time it is lifted out and squeezed dry, then the water is changed for a thorough second boil. Frying the duck legs before braising firms the skin and keeps the broth clear.

This batch weighs about 1.1kg, at roughly 76 calories per 100g. Serve it hot in a deep dish with the orange sauce spooned over.

Nutrition (this recipe makes 2 servings)

76.1kcal

6.5gprotein

2.7gfat

2.7gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch of 350g duck legs with vegetables fills 2 deep dishes for 2 servings.

Ingredients for the batch

Duck legs 350g
sanh orange 150g
carrot 200g
chayote 200g
potato 100g
cherry tomato 50g
red horn chili 1
finely chopped cilantro 1 teaspoon
unsalted butter 10g
minced shallot and garlic 1 teaspoon
salt and pepper 1/2 teaspoon
seasoning powder 1 teaspoon
kOBE Monk Fruit Blend 1 teaspoon
oyster sauce 3 tablespoons
oil for frying
broth

Method

Clean the duck legs and marinate them with 1/2 teaspoon salt and pepper and 3 tablespoons oyster sauce for 15 minutes.
Halve the orange and squeeze the juice into a separate bowl. Trim away the pith, peel off the outer skin and cut it into strips, then boil the strips twice to take out the sharpness.
Cut the carrot, chayote and potato into bite sized pieces. Cut the red horn chili into strips. Halve the cherry tomatoes.
Fry the duck legs briefly, then put them into broth with the carrot, chayote, potato, orange peel, chili and cherry tomatoes. Season with 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon seasoning powder and 1 teaspoon minced shallot and garlic. Once it boils, turn the heat low and braise for about 30 minutes until the duck is tender.
Make the orange sauce: melt 10g unsalted butter, fry the minced garlic until golden, add the orange juice and simmer over low heat, then season with salt and pepper.
Arrange the duck legs and vegetables in a deep dish, spoon the orange sauce over and scatter 1 teaspoon finely chopped cilantro on top.

Tips

Boil the orange peel once and squeeze it dry, then change the water and boil it thoroughly a second time to cut the bitterness.
Sanh oranges can be swapped for yellow oranges, which are gently sour with less bitterness.
The broth can be from chicken or pork bones.
Brown the duck legs before braising so the skin firms up and the broth stays clear.
A full 30 minutes of braising, then 10 minutes resting in the pot off the heat, brings the meat tender right to the bone.

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