Braised duck with orange

This is a modern twist on the classic pairing of duck and orange.

Serves 6

Preparation time: 30 minutes Cooking time: about 2 hours 20 minutes

6 duck legs

1 medium onion, chopped

1 stick celery, chopped

1 garlic clove, crushed

1tbsp plain flour

150ml red wine, such as fruity

Pinot Noir

350-450ml hot chicken stock

3 small blood oranges or oranges

300g baby turnips, trimmed

1 bay leaf

2 large sprigs thyme

8 juniper berries, crushed

Small handful chopped curly parsley, to garnish

1 Heat the oven to 170°C (150°C fan) mark 3. Put the duck in a large frying pan over a low heat and gently fry for about 20min until browned all over. Gentle frying will release the excess fat; strain this into a container and chill – any that is left over can be used to roast potatoes. Place the duck legs in a shallow casserole dish that holds them all in a single layer.

2 Put the onion and celery into the frying pan with 1tbsp of the rendered duck fat and gently fry for 10min with a large pinch of salt until softened. Add the garlic and fry for 1min.

3 Stir in the flour and cook for 1min. Gradually blend in the wine and bubble for a few minutes until reduced by half. Add the stock. Pour into the casserole with the duck – the liquid should reach only about 2.5cm up the side of the dish.

4 Peel two strips of zest from one of the oranges and put them into the casserole with the turnips, bay leaf, thyme and juniper berries. Season. Cover and cook for 1hr.

5 Squeeze the juice from the oranges. Turn the duck over, add the juice and cook, covered, for another 40-50min, until the meat is tender. Sprinkle over the chopped parsley, and then serve with creamy mashed potato and seasonal greens, if you like.