Leg of duck à l\'orange from the tin with pumpkin-parsinake vegetables and dip

Ingredients

Directions

1. 1

   Wash the legs, dab dry and brush with a little oil. Rub the legs with salt and pepper. Wash the orange, rub dry and cut into slices.

2. 2

   Spread orange slices on one half of the baking tray. Place the legs on top and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 hours.

3. 3

   Pumpkin wash, clean, halve and remove seeds with a spoon. Cut the flesh into slices. Peel parsnips and cut them lengthwise into halves or quarters. Peel garlic and press it lightly with the palm of your hand.

4. 4

   Wash herbs, shake dry. Remove needles and chop or pluck off leaves. Mix pumpkin, parsnips, garlic, herbs and olive oil in a bowl. Season with salt and pepper.

5. 5

   Approx. 20 minutes before the end of the cooking time, remove the baking tray from the oven and add the vegetable mixture. Spread each leg with 1 tbsp. orange marmalade, put back into the oven and finish cooking.

6. 6

   Roast pumpkin seeds in a pan without fat for about 2 minutes. Take out, let cool for about 10 minutes and chop. Stir cream cheese and milk until smooth. Mix in pumpkin seeds. Season with salt and pepper.

7. 7

   Finally, carefully mix in a few drops of pumpkin seed oil. Take the legs and vegetables out of the oven and serve with the pumpkin seed dip.