- 6 duck marylands (about 1.3kg)
- 300 ml freshly squeezed orange juice
- 1 orange rind, removed with a peeler
- 55 gm golden caster sugar (¼ cup)
- 15 cardamom pods, bruised with the side of a knife
- ¼ tsp ground allspice
- 100 gm slivered almonds, toasted
- 50 gm butter
- 1 onion, thinly sliced
- 6 cardamom pods
- 1 cinnamon quill
- 400 gm basmati rice, rinsed (2 cups)
- ½ tsp ground allspice
- 1 litre chicken stock (4 cups)
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Divide pilaf among plates, top with duck legs and drizzle with pan juices. Scatter with toasted almonds.
Drink Suggestion: Fruity Beaujolais. Drink suggestion by Max Allen
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