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Slow cooker recipe
I think duck is absolutely delicious, especially prepared like this. For guests you can introduce this meal as ‘canard à l’orange’!
The bay leaf should be discarded before serving, as it is indigestible. There’s a lot of debate about whether a bay leaf makes any difference to the flavour of a stew or casserole, but most people say that it does impart a special but rather subtle flavour, which you would miss if it wasn’t included. If you don’t have a bay bush in your garden it might be worth buying a small one or taking a leaf cutting from a neighbour. Then you will always be able to cut a fresh leaf, and at no cost. Otherwise if you buy a packet of them freeze the ones you don’t use until you need them.
Preparation time: 25 minutes
Cooking time: 4 to 5 hours
Servings: 2 small or 4 large
4 duck legs, preferably organic
a little lard
1 onion, skinned and sliced
2 tbl plain flour
150 ml (¼ pint) chicken stock
150 ml (¼ pint) low sugar white Shloer (sparkling grape drink)
1 large orange, peeled and cut up
1 bay leaf
1 tsp Dijon mustard or dry mustard powder
a little salt
½ tsp crushed black peppercorns or black pepper
- Preheat the slow cooker if necessary.
- Melt the lard in a large frying pan and brown the duck legs on both sides.
- Meanwhile prepare the onion, chicken stock and orange.
- Put the duck legs in the slow cooker leaving as much fat as possible in the pan.
- Fry the onion until it is softened.
- Stir in the remaining ingredients and bring to the boil, stirring intermittently.
- Pour the sauce over the duck, replace the cooker lid and cook on high for 4 to 5 hours or until the duck is tender and almost falling off the bones.
- Serve with boiled rice and steamed green beans.
Tip: Save the liquid for duck broth – it's delicious with fresh crusty bread!