| It’s the definition of unfussy-but-impressive.
 COOK THIS NOW  By Christian Reynoso  The combination of duck and citrus just makes sense—the bright, floral acidity of orange contrasts the dark, savory meat of a duck leg. In this recipe, Epi contributor Christian Reynoso introduces dried chiles and rosemary to the mix, braising the legs in a marmalade-based sauce. As they slowly simmer, the duck legs become luscious and tender. About two-thirds of the way through the cooking time, you’ll toss some brussels sprouts in the rendered duck fat and slide them into the oven. This way you end up with lightly charred, caramelized sprouts to scatter around beautifully glazed duck, dressed with tender orange wedges and a fantastic sweet-bitter sauce. INGREDIENTS • 4 skin-on, bone-in duck legs (2–3 lb.)
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