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

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4.5 4
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 4
  • 4 Leg of duck (approx. 375 g each)
  • 1-2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Organic Orange
  • 1 (approx. 1 kg) Small Hokkaido pumpkin
  • 400 g Parsnips
  • 0?$? Garlic cloves
  • 7-10 Tbsp some branches of rosemary
  • some stem(s) Thyme
  • 3-4 Tbsp Olive oil
  • 4 TABLESPOONS Orange marmalade
  • 20 g Pumpkin seeds
  • 175 g Double cream cream cheese
  • 2-3 TABLESPOONS Milk
  • 7-10 Tbsp a few drops of pumpkin seed oil

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.

Nutrition Facts

KCAL
860 kcal
CARBS
58 g
FATS
32 g
PROTEINS
74 g