Duck leg with honey-mustard sauce and mustard marinade

2 duck legs

marinade:

• 2 tablespoons Dijon Maille Honey Mustard
• 1/2 orange (peel and juice)
• 1 tablespoon of marjoram
• 1 large clove of garlic
• 1 teaspoon of cinnamon
• 1 tablespoon of oil
• 1 teaspoon of salt

extras:

• 1 orange
• 1 apple
• 1 onion
• a few cloves of garlic
• a few sprigs of rosemary
• a few sprigs of thyme
• 1 teaspoon of salt
• 1 teaspoon of marjoram

sauce:

• 1 large spoon Old French Dijon Maille Mustard
• 2 tablespoons of butter
• 1 spoon of honey

To serve:

• dumplings/pampuchy
• red cabbage
• thyme

1. Mix the marinade ingredients thoroughly and refrigerate for at least an hour, preferably overnight.
2. Preheat the oven to 170 degrees Celsius. Chop the oranges, apples, onion, and garlic into large pieces and place them in an ovenproof dish with a lid. Add the garlic, thyme, rosemary, salt, and marjoram, and mix.
3. Sear the duck legs in a hot pan until the skin is golden brown. Transfer to an ovenproof dish for the prepared fruit and vegetables and roast for about 90 minutes, or until the meat is tender and falling off the bone. Halfway through cooking, pour the resulting sauce back into the pot.
4. Reduce the resulting liquid by half, then add the butter, honey and whole grain mustard.
5. Serve the baked duck legs with your favorite side dishes (I used dumplings and red cabbage) and a thick honey-mustard sauce.