Duck legs braised with Seville oranges

Ingredients

• 4 duck legs
• 1 tbsp mild olive oil
• 2 Seville oranges, washed and cut into slices
• 12 shallots, 8 left whole, the remainder chopped
• 1 celery stick, finely chopped
• 1 medium carrot, cut into chunks
• 50ml dry white wine
• 1 large thyme sprig
• 1 small rosemary sprig
• 2 bay leaves
• 1 garlic clove, finely sliced
• 200ml chicken stock
• 25g butter
• pinch caster sugar
• roast parsnips and steamed kale, to serve

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