Ingredients
- 2 packs (4 legs) duck confit
- 100ml Oloroso sherry
- 200ml clementine juice
- 5 crushed garlic cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1 star anise
- 4 clementines (sliced in half)
- To garnish
- A handful of tinned pitted prunes Sprig of rosemary
Preheat the oven to 180°C Place the duck legs in an appropriately sized roasting dish and pour over the sherry and clementine juice.
Scatter the crushed garlic and cardamom pods over the duck.
Add the cinnamon stick, star anise and halved clementines and and place the dish in the oven for 30 minutes.
If you’re unsure whether it’s ready, fork the meat a little and if it falls easily away from the bone, you’re good to go.
Garnish with a handful of prunes and a sprig of rosemary.
