Duck with Fanta

Based on Rachel Khoo's 'Canard a l'Orangina' from 'The Little Paris Kitchen'.

2 duck legs
50ml orange fanta
1 tablespoon whisky
1 pinch of salt
1 teaspoon red wine vinegar
2 oranges, cut into segments





For the marinade:
Finely grated zest and juice of 1 orange
1 tablespoon of olive oil
1 teaspoon of ground cumin
1 teaspoon of salt

Mix the marinade ingredients together.

Rub the marinade into the duck legs and leave for a minimum of one hour, I would try to leave them in the fridge over night though.

Pre-heat the oven to 170 Degrees.

Put the duck legs with the marinade into a roasting tray and cook for one hour, basting half way through with the pan juices.

15 minutes before serving, pour the fanta and whisky into a large frying pan, place on a high heat and simmer until reduced by half.

Stir in the salt and wine vinegar before adding the orange segments and cooking for another 5 minutes.


Serve the duck legs with the sauce poured over the top.