Prep Time: 60 minutes

Serves 2

 Ingredients:

• 2 Duck Legs, excess fat trimmed
• 2 Oranges, zested and juiced
• 1 head Baby Lettuce, cored and chopped
• 1/2 head Radicchio, trimmed and finely chopped
• 4 Tbsp. Thyme leaves
• 3 Tbsp. Olive Oil
• 2 cups Chicken Broth
• 2 1/4 Tbsp. Sugar
• 2 Tbsp. Vinegar
• Salt and Pepper to taste

Using a sharp knife, score the skin of each duck leg into a diamond pattern. Sprinkle with a pinch of salt and pepper on each side. Preheat the oven to 375 degrees. Lay the duck legs, skin side down, in a cold oven proof pan and place over medium flame. Slowly render the fat until the skin is crisp and golden brown, about 12-15 minutes.

Using a spatula, carefully turn the duck over and add the orange juice, broth, 1 Tbsp. orange zest, 2 Tbsp. thyme, 2 Tbsp. sugar and 1 Tbsp. vinegar. Whisk gently to combine. Season with a pinch of salt and pepper and place in the oven for 45 minutes, basting frequently, until cooked through and crispy.