Ingredients

• 6 duck legs
• 2 tablespoons oil
• 200 g bacon
• 1 large onion (preferably a sweet onion)
• 100 g ginger
• 1 chili pepper
• 2 oranges
• 200 g baby carrots (fresh or frozen)
• 3 stalks celery
• 1 can red kidney beans
• 60 ml Grand Marnier orange liqueur (optional)
• 1 1/2 glasses stock
• 3 tablespoons soy sauce

Preparation

1. Prepare a large skillet, preferably cast iron, and a large pot or baking dish with a lid. Heat the fat in the skillet. Season the duck legs generously with salt and pepper, and place them skin-side down in the skillet. Use a second skillet if needed, or cook the meat in batches. Sear until golden, about 10 minutes, then turn over and cook for another 5 minutes.
2. Transfer the seared meat to a plate and pour off the fat from the skillet. Meanwhile, preheat the oven to 180°C.
3. In the same skillet, add the chopped bacon and fry briefly. Add the peeled onion, cut into thick slices, and mix. Then add the peeled ginger, cut into 1/2 cm slices, and the chili pepper, halved lengthwise and seeded. Season with salt and pepper, mix, and fry for about 2 minutes.
4. Add the washed oranges, cut into quarters, the carrots, the drained and rinsed beans, and the celery cut into 1/2 cm slices.
5. Pour in the liqueur, mix the ingredients, for example by gently shaking the skillet, and cook everything for about 2 minutes. Add the stock and soy sauce, and bring to a boil.
6. Transfer to the baking dish and press the seared duck legs into the center. Cover with the lid and place in the preheated oven. Bake for about 2 hours.