Duck6 (about 1.3kg) duck marylands300 ml freshly squeezed orange juice1orange rind, removed with a peeler55 gm (¼ cup) golden caster sugar15cardamom pods, bruised with the side of a knife¼ tsp ground allspice100 gm slivered almonds, toastedRice pilaf50 gm butter1onion, thinly sliced6cardamom pods1cinnamon quill400 gm (2 cups) basmati rice, rinsed½ tsp ground allspice 1 litre (4 cups) chicken stock
Preheat oven to 160C. Place duck in a roasting pan. In a saucepan combine juice, rind, sugar and spices and simmer over medium heat for 5 minutes or until sugar has dissolved and mixture has combined. Pour over duck marylands, cover with foil and roast for 1 hour. Remove foil and roast, basting frequently, for another hour or until golden and sauce reduced. Carefully pour off fat and discard, reserving juices.
Meanwhile, for rice pilaf, melt butter in a saucepan over medium heat until foamy, add onion, cardamom and cinnamon and sauté for 10-15 minutes or until onion is caramelised. Add drained basmati rice and allspice and stir to coat, add chicken stock and bring to the boil, then reduce heat to low, cover and cook for 12 minutes or until liquid is absorbed.
Divide pilaf among plates, top with duck legs and drizzle with pan juices. Scatter with toasted almonds.