This sumptuous meal part of the 7-course christmas tasting menu scored a 9/10 on the Mmm meter! The duck legs were marinated for over 24 hours and then slowly braised for 4 hours. The duck came served atop creamed parsnip with an onion confit. What a delectable combination this was… I can’t wait to make it again, very soon!

For the marinade:

3 garlic cloves, minced

1 tablespoon ginger, minced

1 bay leaf, crushed

½ teaspoon salt

½ teaspoon pepper

240ml of orange juice

60ml orange liqueur

Place the duck in a deep baking dish and salt and pepper the duck under and above the skin to your liking. Remember the marinade already calls for salt and pepper. Whip all the above ingredients in a mixer and pour over the duck. Cover with cling film and let sit in the fridge to marinate overnight, up to 48 hours.

When ready to cook, begin by pre-heating oven to 400F/200C/6G. Cover the dish with foil and place it in oven to cook for 20 minutes then drop the oven temperature to 250F/130C/1/2G for the remaining 3 hours and 20 minutes. 

For the glaze- pour glaze on duck 20 minutes before ready or 3 hours and 40 minutes after placing in oven.

½  cup orange marmalade

¼ cup honey

¼ cup orange liqueur (grand marnier) cointreau

1 orange for presentation

Whip up all three ingredients (marmalade, honey, orange liqueur) and set aside till the duck has cooked for 3 hours and 40 minutes or 20 minutes before ready. Using a basting brush, evenly spread the glaze over all duck legs, evenly covering them and then return to oven to cook for a further 20 minutes.

For the creamed parsnip

4 parsnip- 1 cm slices

50g butter

230ml single cream or creme fraiche

Salt and pepper to taste

In a deep pot, cover the parsnips with water and boil for 30 minutes. Once soft and tender, strain, return to the pot and mash. Add butter, fresh cream and salt and pepper to taste.