Slow Roast Duck Legs with Orange Sauce

I love duck, and the legs are really the best bit.  So we roasted four today, long and slow.  Two were eaten with a sauce made from the roasting juices deglazed with some Vouvray white wine, the juice and zest of a Seville orange and a dash of honey.  A creamy sweet parsnip puree went deliciously with it, along with some dark, bitter steamed kale.  The remaining two legs will be shredded and added to a stirfry tomorrow with Hoisin sauce, broccoli and spring onions.  Yum!