On St. Martin's Day, Danish tradition calls for duck for dinner - a tradition we love here at Mambeno! Although this recipe is delicious both before and after November 11th. For this recipe we've used duck thighs, which are a whole lot quicker to prepare than a whole birdie. We're serving the thighs with potatoes, gravy and a green cabbage salad. Enjoy!

Directions

1. Preheat your oven to 185 degrees convection and boil the potatoes in salted water until tender.

2. Season the duck thighs with salt and pepper and sear them well in some olive oil on an oven safe pan. Pop the pan in the oven and let the thighs cook for another 15-20 minutes or so, until they're cooked through to the bone. Remember to save the roasting juices - and remember your oven mitts! If you don't have an oven safe pan, just use a baking tray, remembering to pour the roasting juices from the pan into the tray.

3. Meanwhile, roast the pumpkin (or sunflower) seeds on a dry pan, then leave to cool on a plate. Peel the oranges and cut them into smaller pieces. Chop the green cabbage if it's not already. Mix with olives, orange and pumpkin (or sunflower) seeds and top with dressing.

4. REMEMBER your oven mitts: Now remove the pan from the oven, leave the roasting juices in, and set the thighs aside on a plate. Pop the pan back on the stove - and again: REMEMBER those mitts! Add milk and crumbled stock cube and bring to the boil while stirring. Thicken the gravy with some corn flour stirred into a cup of water, add gravy browning to your liking and season with salt and pepper.

5. Serve the juicy duck thighs with potatoes, gravy and green cabbage salad.

6. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help cut the oranges. They can also stir the gravy, and help taste it.

If you have leftovers, we suggest using them in this gorgeous red curry, a fresh noodle salad, or a lovely pasta, ideal if you have some orange left over, too.