Canard A LOrangina

• 4 duck legs
• 7 tablespoons orange soda (Orangina)
• 2 tablespoons Cointreau
• pinch of salt
• 1 teaspoon red wine vinegar
• 4 oranges, cut into segments
• finely grated zest and juice of one Orange
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon salt

1. To make the marinade, mix together the orange zest and juice with the olive oil, cumin and salt.
2. Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).
3. Preheat the oven to 325F.
4. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender.
5. Halfway through cooking, baste the duck with some of the pan juices.
6. Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat and simmer until reduced by half.
7. Stir in the salt and vinegar before adding the orange segments.
8. Simmer for another 5 minutes.
9. Serve the duck legs hot, with the orange segments and sauce.

duck legs, orange soda, salt, red wine vinegar, oranges, orange, olive oil, ground cumin, salt

Taken from www.foodrepublic.com/recipes/canard-a-lorangina-recipe/ (may not work)