see recipe 
Duck Legs with Marsala and Green Olives
Main dishes
150 minutes
for 5 portions
Medium
Ingredients:
- 4 duck legs "Penelope"
- 1 tbsp olive oil
- 2 onions, coarsely chopped
- 200 g serrano ham slices, coarsely chopped
- 5 cloves garlic, sliced
- 200 ml Marsala wine
- juice and and thin peel slices of 1 orange
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp honey
- 200 ml chicken stock
- 70 g green olives
- salt and black pepper to taste
For serving: - finely chopped parsley
- cooked rice or potatoes
Prepraration:
- Separate the upper and lower legs, cut off the excess skin and salt.
- Heat the olive oil in a wide cast iron pan, add the duck legs and fry the skin on all sides until golden brown for 8-10 minutes on high heat. Take out in a plate and set aside.
- Reduce the heat and add in the same pan add the onion and ham. Salt and cook for 7-8 minutes. Add the garlic and cook for another 1 minute. Pour in the wine and bring to a boil, add the orange peel slices, thyme, bay leaf and honey.
- Return the legs to the pan with the skin side up, pour in the stock and orange juice and bring to a boil. Transfer to the preheated oven at 180°C and bake covered for 90 minutes.
- Remove the lid, add the olives and cook uncovered for 30 minutes until the skin of the meat becomes crispy.
- Serve with rice or potatoes, sprinkle with parsley and drizzle with the cooking sauce.
