Leg of duck à l\'orange from the tin with pumpkin-parsinake vegetables and dip
very easy
135 mins
135 mins
Ingredients
- 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
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
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
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
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
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
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
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
860 kcal
58 g
32 g
74 g
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