Mix 3 tablespoons of honey and some squeezed orange juice with 3 squeezed garlic cloves and dried herbs as desired (e.g. oregano, herbs from Provence or thyme).
Rinse 4 legs of duck, pat dry and cut into a diamond shape. Season generously with salt and pepper and let it steep in the honey mixture for 3 hours.
Preheat the oven to approx. 150 C top / bottom heat. Roughly remove the honey mixture from the duck legs and fry them on all sides in a little oil. Pour 100 ml of white wine, distribute the rest of the honey mixture over the duck legs and cook in the oven for 2 hours with the lid closed. Remove the lid and let the legs brown until crispy for 10 minutes under the grill.
For the sauce, dissolve the roast set with 100 ml white wine and 250 ml chicken stock and bring to the boil. Mix with 2 tablespoons of sour cream and season to taste.
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