- 4 duck legs and thighs (legs and thighs typically sold together as 1 piece)
- Salt and pepper
- 4 sprigs fresh thyme
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 inch (2.5 cm) fresh ginger, peeled and chopped
- 1 tablespoon (8 g) all-purpose flour
- 2 tablespoons (10 g) unsweetened cocoa powder
- 2 tablespoons (12 g) chopped fresh mint, divided
- 1 cup (235 ml) dry red wine, such as Cabernet or Syrah
- 2 tablespoons (30 ml) Cointreau liqueur
- Zest of 1 orange
- ½ orange, cut into 6 slices
- 2 cups (475 ml) water
- Juice from ½, lemon
- Preheat oven to 275°F (140°F, or gas mark 1). Season duck with salt and pepper. In a large skillet, sear the duck on both sides over medium-high heat. Place duck in a large oven-safe cooking pan and arrange thyme sprigs on top.
- In the same skillet used for searing, add the onion, carrot, garlic, and ginger. Cook until softened, 2 to 3 minutes. Add the flour and cook for an additional 2 to 3 minutes.
- Add the cooked vegetable mixture to the cooking pan, along with the cocoa powder, 1 tablespoon (6 g) mint, wine, Cointreau, zest, orange pieces, and water. Cover with lid or foil and bake for 1 to 1½ hours until the duck is very tender.
- Remove the duck from the pan to a serving dish. Transfer the liquid and vegetables to a saucepan, bring to a simmer, and reduce slightly to a sauce consistency. Stir in remaining 1 tablespoon (6 g) mint and lemon juice and adjust seasoning with salt and pepper. Serve duck with sauce in shallow bowls.