Ingredients
- 4 duck legs
- 100g minced duck
- 100g minced pork
- 2 oranges
- 2 lemons
- 1 lime
- 100mls
- Double cream
- 2 eggs beaten
- 50g dried bread crumbs
- 200mls duck stock
- Pinch of salt and pepper
Method
Grate the zest from the citrus fruits, and mix into the minced pork and duck. Add the eggs and mix thoroughly. Beat in the cream, seasoning and breadcrumbs, until the mix is all combined to make your forcemeat. Remove the thigh bones from the duck legs and trim away any excess fat or sinews.
Open out the duck legs and fill the cavity where the thigh bone was with your forcemeat. Fold the flesh around to reform the leg. Place in a deep baking tray with the juice from the fruit and the duck stock. Cover with a lid or foil and bake in the oven at 140oc or gas mark 4 for 1.5 to 2 hours.
Drain off the cooking juices in to a saucepan and reduce over a high heat until reduced by half. Serve with a selection of seasonal vegetables.
Recipe by Simon King
