How to make
Remove any excess fat from the duck legs, as well as the cartilage with the skin on the bottom, to reveal the bones underneath.
Heat up a pan without oil, sprinkle the legs with salt and pepper and brown them on all sides.
After you flip the meat over, add 1 2/3 tbsp (25 g) of butter to the pan and pour it over the duck meat once it melts.
Transfer the browned legs to an oven dish and bake 45-60 min. in a 360°F (180 °C) oven.
Grate the orange rind, squeeze the juice from the citrus and put it into the pot on the stove. Add the honey and sprinkle a little salt and pepper after the juice comes to a boil. In a thin trickle, pour in the cream with the liqueur, stir and remove from the stove after several min. and strain the sauce.
Serve the duck legs with the orange sauce.
