Tender roast duck with citrus carrots
Ingredients
- 2 shop-bought duck confit legs
- 300g slim carrot, halved lengthways (about 6)
- 4 garlic cloves, bashed in their skins
- 1 orange, half juiced, half cut into wedges
- 1 tsp vegetable oil
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 tbsp golden caster sugar
- 4 tbsp good chicken stock (you'll only need this if your duck doesn't come with any surrounding jelly)
- 2 or 3 bay leaves
- few thyme sprigs
- mashed potatoes and watercress, to serve
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