Method

• 1.
  Preheat the oven to 200°C.
• 2.
  To fry sage leaves for garnish, place 1 tablespoon oil in a pan over high heat until smoking. Cook sage for 2-3 seconds, set aside to drain on paper towel.
• 3.
  To make the bean puree, whiz beans in a food processor with sour cream, chopped sage and orange zest, then set aside.
• 4.
  Place a large non-stick frypan over medium heat. When hot, add duck skin-side down and cook (in batches if necessary) for 2-3 minutes until starting to crisp. Transfer to a baking tray, place in oven for 10 minutes until heated through.
• 5.
  Pour off all but 1 tablespoon of fat from the frypan. (Excess can be stored in the fridge for up to 3 months and used for frying or roasting potatoes). Add eschalot and cook for 2-3 minutes until softened, then add port and cook until liquid has mostly evaporated. Add orange juice and reduce by half, then stir in demi-glaze or consomme and cook for a further 1 minute.
• 6.
  Add jelly or marmalade, season, and cook, stirring, for about 3 minutes until well reduced. Remove duck from the oven and rest for 5 minutes.
• 7.
  Heat puree gently for 1-2 minutes, then place some on each plate. Add a duck leg and pour over the sauce. Serve with green beans and garnish with fried sage.