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Karen Martini's duck with chickpeas, carrots, orange and anise

Karen Martini
Karen Martini

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Braised duck legs with carrots, chickpeas, orange and anise.
Braised duck legs with carrots, chickpeas, orange and anise.William Meppem

Sweet citrus and warm spices complement duck so well, especially the legs. The carrots – which are stunning with anise – add a rich, vegetable sweetness, perfectly marrying with the intense flavour of the bird. This is a very hearty and technically simple braise – and a wonderful surprise for those who think that duck is only for restaurants! Meanwhile, you'll be left with a stunning sauce that just begs to be soaked up with mashed potato, cous cous or tiny, buttered pasta.

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Ingredients

  • 40ml extra virgin olive oil

  • 6 x 300g duck legs

  • salt flakes and freshly ground black pepper

  • 4 medium-large carrots, peeled and halved lengthways

  • 350g cooked chickpeas (or 1 can, drained)

  • 300ml chicken stock

  • juice of 3 oranges

  • 1 orange, sliced into 1cm rounds

  • juice of 1 lemon

  • 8 thyme sprigs

  • 2 tbsp anise seeds (or fennel seeds)

  • 3 star anise

  • 3 bay leaves

  • 1 cinnamon stick

  • 1 tbsp brown sugar

Method

  1. 1. Preheat the oven to 180C (200C conventional).

    2. Heat the oil in a large frying-pan over a medium heat. Season the duck generously with salt and pepper, then place skin-side down in the pan for 6 minutes. Flip and sear for 4 minutes, then transfer to a roasting tray, skin-side up.

    3. Add all the other ingredients to the tray, seasoning with salt. Place the tray over a medium heat and bring to a simmer, ensuring the legs aren't submerged. Cover tray tightly with baking paper, then foil, and transfer to the oven. Cook for 1 hour.

    4. After an hour, uncover the tray, remove the cinnamon and turn the temperature up to 200C (220C conventional). Roast for 25-30 minutes until the duck is coloured and the sauce has reduced a little. The meat should be falling from the bone. 

    5. Serve as is, or strain off some of the juices and reduce in a separate pan for a thicker sauce. Serve with mashed potatoes or cous cous and greens.

    This recipe was originally published in Good Weekend magazine

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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