Duck legs with lentils under orange sauce

1. Put the duck legs in a dry frying pan and fry them. It is necessary for the fat to melt, then transfer the legs to a baking sheet.
2. Add chopped garlic, star anise, thyme, salt, ground black pepper to the legs. Mix everything together.
3. Pour the melted fat on the duck legs.
4. Place the baking sheet in a preheated 160 degree oven. Bake for 3.5 hours.
5. Put the beetroot in the oven to bake in foil until it becomes soft. Then cut it into slices.
5. In vegetable broth, boil the lentils until tender.
6. Fry the boiled lentils in a frying pan in half the butter for 3-4 minutes, then add the demiglas sauce and, stirring, wait for the moisture to evaporate. Remove from the heat.
7. Slice an apple, a pear and an orange. Fry them in the remaining butter, add honey in the process.
8. Prepare an orange sauce, for which you need to squeeze the juice out of the oranges, then evaporate it over low heat (it should decrease in volume by 80%). Add demiglas, honey, saffron and butter to it. Stirring, keep on fire for another 2 minutes.
9. Put lentils in serving plates, duck legs on it, put vegetables and fruits, cranberries next to it, pour sauce over everything, decorate with arugula.

Serve the dish to the table until it has cooled down.

Bon appetit!