Duck legs with orange and mandarin olive oil

There is nothing that says sunday dinner like a delicious leg of duck and roasted vegetables.

We are delighted to introduce our brand new Orange & Mandarin Infused Olive Oil into this recipe. The delicious flavour combination of duck and orange are brought together in this dish, and this flavoured olive oil perfectly combines the best of both fruits so there is no need to make a zesty orange sauce as the oil with provide all of the flavours. The fresh flavour in this infused olive oil can be attributed to the freshness and quality of the ingredients.
Better still any leftovers can be torn into strips and tossed in a salad.



  • Pre-heat the oven to 180°C, Fan 160°C, Gas Mark 4.
  • Trim the duck breasts of any access fat and then season the leg with extra virgin olive oil and a sprinkle of salt and pepper.
  • Place on a wire rack on a roasting tray and cook in the middle of the oven for 90 minutes.
  • When the duck is cooked drizzle orange and mandarin infused olive oil over the meat and cover with foil and rest for 10 minutes.
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