Slow Roast Duck Leg with Squash and an Orange Sauce

Trim any excess fat from the duck legs, season well top and bottom with salt and pepper. Put in an ovenproof dish skin side up and cook at 325°F/170°C/Reg3 for one hour 30 minutes nudging every 30 minutes or so.

Meanwhile warm up the duck stock to simmering and add a wine glass of Cointreau, wait for five minutes or so season with salt and pepper and add more Cointreau if need be. Make a beurre manié with two tablespoonfuls each of flour and butter and slowly add to the stock until it reaches the right level of thickness. Re-seaaon and put to one side.

About 30 minutes to go for cooking the duck prepare the mashed squash  Recipe   without the chilli and put to one side and keep warm.

Cut the oranges into thin slices and remove the skin. Put in a dish with a smear of olive oil, sprinkle with some brown sugar and put under the grill until golden  Picture  .

Spoon some mashed squash on to serving plates, put on the duck legs, spoon over some sauce and add the orange slices. Serve immediately  Zoom  .