Duck in Cointreau and orange.

Well, for my second recipe i decided to chose duck, which is by far my favorite protein. Following the basis of the orange sauce, i have put some personal ideas and different techniques.

















What you gonna need:
4 duck legs
20 ml of cointreau
salt and pepper as you like
For marinade
1 orange's juice
1 orange's zest
75 ml of white wine
2 chopped onions.
For the Sides - Truffled Mashed potatoes and white carrot
300 grams of potatoes
300 grams of white carrots
50 ml of milk
30 ml of truffled olive oil

To start, you mix the marinade items plus salt and pepper and the duck legs. Leave for around 3 or 4 hours.
In a hot frying pan, you should put the legs with the skin down, so the excessive fat melts. After that, you should flambé the legs with the cointreau. Heat the oven in 150 degrees celsius and put the duck legs with the rest of the marinade for about 30 minutes.
For the Mash, you should cook both the potatoes and the white carrots, then mash them. Adjust the consistency with milk and a minute before serving add the truffled olive oil .