Tuck into duck

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Duck is readily available these days and with winter approaching, makes ideal roasts.
More than Indian, Chinese and Continental cuisines are ideal for duck.

Braised duck legs with sweet peas and bacon

Ingredients
For the duck leg
2 large onions, diced
1 head of garlic, cut in half
4 sprigs of fresh thyme
1 bay leaf
Salt, vegetable oil
4 duck legs
2 litres chicken stock
For the braised peas and bacon
500 gm of fresh peas
2 small lettuces
4 spring onions, finely sliced
80gm bacon, diced
20g fresh mint leaves
20 gm of butter

Method
In a large flat-bottomed pan, heat a little vegetable oil, add the onions, thyme, bay leaf, salt and garlic and cover and cook over medium heat for 5 minutes.
Add the duck legs and enough chicken stock to cover.
Bring the stock to a boil and cook till done. Allow to cool.

For the peas
Boil a large pot of salted water, place the lettuce leaves in the water for a minute, remove and immediately place in ice water.
Meanwhile, fry the bacon till golden and set aside. Add the butter and a bit of water, stirring to emulsify in the pan. Add the lettuce and cook until just tender.
Add the peas, spring onions and bacon to the pan and cook for two minutes. Seasonand add the fresh mint to finish.
Before serving, pre-heat the oven to 180C and heat the duck legs for 15-20 minutes, or until the skin becomes crispy. Serve with the peas.

Sesame Duck with oranges
This Chinese dish is best served on a bed of plain rice.

Ingredients
4 duck legs or breast fillets
2 tbsp light soy sauce
3 tbsp clear honey
1 tbsp sesame seeds
4 sweet oranges
1 tsp corn flour

Method
Preheat the oven to 180°C. Prick the duck skin all over. Roast the duck in the oven for around 1 hour. Mix soy sauce with honey and brush all over the duck. Sprinkle the sesame seeds on top and roast for another 15 minutes.
Grate the rind of one of the oranges and squeeze the juice from two of them. Place a small pan on the gas and add the orange juice, corn flour and the remaining soy sauce and honey. Heat and stir till the sauce has thickened and becomes clear. Season with salt and pepper.
Peel and slice the remaining oranges. Serve the duck with the oranges and sauce.