Sel et Poivre
Slowly-roasted Duck leg with a Naartjie and Ginger sauce
Serves 4

Ingredients :

8 duck legs
¼ cup (60ml) olive oil
8 naartjies, peeled and quartered
100g fresh ginger, peeled and chopped
1 cup (250ml) naartjie juice
1 small onion, chopped
1 Tbsp (15ml) roux (equal parts cooked butter and flour) or Maizena
Sel et Poivre (salt and pepper, to taste)

Method:
Preheat oven to 80ºC
Heat the olive oil in a saucepan
Fry the duck legs (rubbed with Sel et Poivre) on each side to seal them.
Keep the saucepan aside with the duck fat.
Lay the naartjie quarters with half the ginger on the base of a deep medium oven tray Put the duck legs on top of the naartjies
Cover with foil.
Put in the oven for a minimum of 10 hours (over night). The meat should be very soft.
Carefully take the duck legs out of the oven tray and place on a flat tray and strain the juice.
In the saucepan used to fry the duck legs (with the remaining fat), fry the onion and remaining ginger for 5 minutes
Remove excess fat and add the roux (or Maizena ) and stir for 3 minutes.
Deglaze with juice strained from oven tray and naartjie juice
Reduce to sauce consistency
Season with Sel et Poivre and strain through a fine sieve.

Before serving, put the duck in a hot oven (200ºC) to make the skin crispy for 5 minutes. Enjoy with baby potatoes sautéed in duck fat.

Bon Appétit!