Last night I had the lovely Abigail over for dinner and a plethora of Doctor Who (the latest new series episode, the final episode of The Romans and the first three episodes of The Web Planet) and so I had a qick flick through y recipe books to see what I could find. Nothing really took my fancy, so I decided to cobble this recipe together myself. Nd very well it came out too!
2 duck legs
1 duck breast (skin on), cut into thin strips
4 shallots, peeled and quartered
3 preserved lemons, quartered
3-4 cloves of garlic, peeled but left whole
100ml of white wine
1 teaspoon of English mustard
Juice and zest of half an orange.
Salt and freshly ground black pepper
3-4 sprigs of thyme
Place the duck legs, and strips of breast, in an ovenproof dish and scatter over the shallots, preserved lemons, garlic and thyme sprigs.
Mix together the wine, mustard, orange juice and orange zest and season with salt and pepper. Whisk to combine.
Pour the mixture over the duck, shallots and lemons and leave to marinte for at least half an hour.
Pre-heat the oven to 200.
Roast the duck in the oven for 45 minutes.
When cooked, serve immediately with the breast strips, shallots, garlic and lemons and with the remains of the marinade drizzled over.
I served this with a rocket and pomegranate salad and golden potatoes