Braised Duck Legs a la Sevilla

Duck is a challenge I’ve not yet mastered. A friend often tells how easy it is to cook and how good the taste.

My last attempt was duck legs braised with oranges, vegetables and in white wine. I found the recipe at
I thought it took ages for the legs to get a lovely brown colour, and the amount of fat in the pan! The sauce was delicious and very fragrant, perhaps the best part of the duck. The recommended roasted parsnips and steamed kale went well with the other tastes.

Still I think the dish did not taste worth of three hours’ preparation.
Would you have any tips for cooking duck? Any favourite recipes?



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