Duck is a classic New Year's table! Not many housewives undertake to cook it, fearlessly fearing that it is "difficult, long and too dreary." But those who at least once cooked duck meat for a festive feast can no longer refuse it and do not see any difficult tasks ahead of them.

If you stick to the technology and follow the recipe, you will get a tasty, fragrant, original and solemn dish for “special occasions” that any meat-eater will be happy with. Moreover, all the ingredients can be purchased without problems at the nearest grocery market.

Duck legs in citrus sauce will be your guests favorite meal!

Today we suggest you put on a New Year's table a dish with rosy duck legs in a spicy and fragrant orange "blanket". For this you need the following components:

• 6 duck legs (you can take just a whole duck);
• 2 large oranges (if you take grapefruits, the dish will turn out even more aromatic);
• 1 kg of medium-sized potatoes;
• 250 ml of chicken stock;
• 1 tbsp cognac;
• 2 tbsp crystals of sea salt;
• ground black pepper.

First of all, we need to prepare citrus salt. Pour crystals of sea salt onto a plate covered with baking paper and rub the zest of one orange (or grapefruit) on it with a fine grater.

We mix salt and zest and put the plate in the microwave, setting the maximum power. Heat for a minute, mix again and again send to bask in the microwave for half a minute. Check if the salt has dried. If dried - pour into a container for storage. If it has not dried, then again heat in the microwave for 30 seconds.

Duck is a classic New Year's feast!

Well, now let's get down to the legs. Rub them with fragrant citrus salt and ground black pepper. We shift into a deep heat-resistant form with parchment and put in a preheated oven for 1 hour at a temperature of 180 degrees Celsius.

Next we take out the form, next to the legs we put the sliced ​​potatoes (previously washed and wiped dry) and bake for 45 minutes. After this, we transfer the potatoes from the mold to the plate, and bake the legs for another half hour. 10 minutes before the end of baking, we return the potatoes to their legs.

While the legs and potatoes are baked, prepare the sauce. To do this, pour chicken broth into a thick-bottomed pan or stew-pan and three zest of the second orange (or grapefruit) there.

We divide the oranges into slices, remove the thin skin so that only the juicy pulp remains, and send it to the broth. We evaporate the liquid to half, stirring constantly, add cognac and keep the stewpan on fire for another 5 minutes. After that, remove from the stove, salt and pepper to taste.

We take out the legs from the oven and immediately serve on the table with fragrant citrus sauce. Believe me, such a dish will forever remain in the memory of your guests!