Braised Chile-Marmalade Duck Legs With Brussels Sprouts

I confess, I’ve never actually eaten duck à l’orange, but I can’t help but think of that old-guard French dish whenever I pair duck with citrus. The combination makes sense—the bright, floral acidity of orange contrasting with the dark, savory meat of a duck leg. Here, I give braised duck legs in a marmalade-based sauce a little heat and wintry flavor, thanks to dried chiles and fresh rosemary. The duck legs become impossibly tender as they slowly simmer. While the duck rests, the braising liquid gets reduced to a sticky, rich lacquer.   

About two-thirds of the way through the cooking time, brussels sprouts get tossed in the rendered duck fat and roasted alongside the duck. This way you end up with lightly charred, caramelized brussels sprouts to scatter around beautifully glazed duck, dressed with tender orange wedges and that sweet-bitter sauce. I like a navel orange marmalade for this recipe, but any orange, lemon, or even grapefruit marmalade will work. If the chiles are longer than pinkie length, reduce the number you use to one or two.