The ingredients we need for cooking this dish.

First let's marinate our legs. For this finely chop the onion, chop the rosemary needles previously separated them from twigs, to break the Bay leaves into pieces. Pound pepper, Bay leaf, salt, rosemary in a mortar (or finely chop with a knife). Add the juice and zest of one orange, mix well. RUB the marinade meat. Marinate in refrigerator at least 2 hours.

Prepare the marinade for baking. Crush the cardamom pods with the blade of a knife, cut the zest into thin strips. In a small saucepan mix the orange juice from the remaining oranges, cardamom, lemon zest, sliced into strips and ground black pepper. Bring to a boil add the brandy and sugar, reduce the heat and stir until the sugar has dissolved.

Preheat the oven to 180 C. Remove the duck legs from the refrigerator, remove spices, dry with paper towels and place in a shallow bowl for baking. Pour the marinade legs, cover with foil and place in oven. 1 hour - 1 hour 30 minutes remove foil and continue to bake for approximately one hour, regularly basting segregated juice.

Serve, garnished with sprigs of thyme. Bon appetit! I highly recommend to cook on the holiday table and believe me, You will not be able to do without this dish for New year!