Duck Legs in Orange Juice

Following the original motivation for this blog : Pot Roast Duck Legs in Marmalade Sauce (also Pot Roast Duck Legs in Marmalade Sauce)

I did learn some of the lessons of the second post, though I only read it now: I didn't over cook it, did drain off most of the fat and didn't use grapefruit juice.

Ingredients

2 Muscovey Duck legs
Lots of coarse ground black pepper
2 onions, chopped
2 Oranges cut into 1 inch pieces
Small amount of ginger
4 cloves garlic
Half lemon, without zest
600ml orange juice.

Cooked the legs in an open pot in a hot oven for 30 minutes.

Rested and drained off fat and liquor.

Added chopped onions and cooked for another 30 minutes.

Added oranges, ginger, lemon, garlic and orange juice. Cooked for another 40 minutes

Served with roasted squash, roasted parsnips, white cabbage and boiled potatoes.

Pot Roast Partridge

I bought a brace of partridges (£7) from Willowbrook Organic Farm at East Oxford Farmer's Market. I always rather like the idea that someone very wealthy has already paid £25 for the privilege of shooting it, making game one of the cheapest of meats.

Following Rick Stein's Pot-roasted partridge with cabbage and chestnuts

Boiled potatoes, parsnips and carrots, then roast in goosefat.

Browned partridges, panacetta and shallots in goose fat.

Added chestnuts.

Cut cabbage into eights, fried in wok, then added boiling water and bouillon powder.

Added cabbage and stock to casserole, ensuring that partridges are clear of water.

I think it was rather undercooked. Either way this is a dish back on the back burner. Whilst there were some good flavours no one really liked the meat.