Duck Leg with Gingerbread Crust and Orange Sauce and Couscous with Nuts & Dried Fruit

A simple but delicious cake recipe:

Preheat the oven to 180 °C.

Pat the duck legs dry, then season with salt and season with pepper. Heat the oil in a roasting pan or hot frying pan, put the legs in skin side down and sear until a golden color is achieved. Next, turn to the other side and sear in the same way from the other side. Place the roasting pan in the stove and roast for 20 minutes.

In the meantime, for the crust, mix the butter with the breadcrumbs, a pinch of salt as well as the gingerbread spice.

Mix the couscous in a baking bowl with a tablespoon of oil. Cut off the dried fruit. Grind the nuts and roast them in a frying pan without fat until golden brown. Mix both with the couscous and pour the hot clear soup over it. Allow to swell for 5 minutes, then loosen the couscous with a fork, season with salt, pepper and juice of one lemon and keep warm.

For the sauce, rinse the oranges under hot water and pat dry. Finely grate the zest from one, squeeze the juice from both. Caramelize the sugar in a frying pan until light yellow, then extinguish with the orange juice and simmer. Add the butter and fold in. Season with a pinch of salt and white pepper.

Remove the drumsticks from the stove and switch it to top heat.

Spread the crust mixture evenly over the duck legs and return them to the middle rack in the stove form. Let the crust brown there in 2 to 3 min.

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