Paramount Citrus

• Preheat oven to 375°F.
• Juice a lemon with a citrus reamer or juicer; set aside.
• *Supreme segment six clementines; set aside.
• In a large bowl, whisk together olive oil, fresh lemon juice, cumin, oregano and black pepper.
• Spilt the duck legs, rub with kosher salt and place them in an oven safe dish in one layer.
• Pour marinade over and refrigerate for 1-3 hours.
• Roast for 45 minutes.
• Transfer duck legs in a large pot, reserving the fat for gravy.
• Reserve ¼ cup of the stock and add the remaining to the pot.
• Cover and braise over very low heat until the duck legs are tender.
• Meanwhile, in a medium sauce pan add 1 tablespoons of duck fat and sauté shallots until soft.
• Add the remaining ¼ cup of vegetable stock, clementines and honey and cook for 15 minutes.
• Remove duck legs, let rest and serve with the clementine gravy.