A L’Orange Duck Legs with Currant and Walnut Salad
Ingredients
1 pack x 500g Luv-a-Duck A L'Orange Duck Legs
½ cup cooked cous cous
¼ cup currants
¼ cup toasted chopped walnuts
½ cup chopped fresh parsley
1 Tbsp white wine vinegar
2 tsp olive oil
Products used
Method
- Preheat oven to 190°C.
- Remove duck from pack and place duck legs skin side up on a lined baking tray or dish. Bake for 15 mins. Allow to rest for 5 mins before serving.
- In a bowl, combine cous cous, currants, walnuts, parsley, vinegar and oil and season to taste. Serve with warmed La’Orange Duck Legs.
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Reviews
ByCreated Gwenda
So delicious with the couscous and minimal work for the hostess
ByCreated margaret
Loved cous cous with the duck and orange sauce but just to b different put toasted almonds on top of the sauce and not walnuts in the cous cous
dinner party of 12
All thought it amazing and so easy to serve MargaretByCreated Geoff williamson
Luscious meal complemented by the very tasty salad!!