Rub the duck leg meat with pepper, salt and the granular mustard sauce. Sprinkle it with the orange juice and leave for about 1 hour to allow the meat to absorb the flavour of the marinade. While the meat is resting, prepare the vegetables.
Cut the peeled potatoes into quarters, cut the carrots into rough strips and put these into the frying pan in which you will cook the meat. Add the brussel sprouts to the frying pan, and sprinkle everything with salt, pepper and rosemary.
Place the marinated meat on top of the vegetables, cover with a lid or foil and place into the oven. Cook for 60 minutes at 200 °C. 10 minutes before the end of the cooking time, uncover the pan so as to allow the vegetables and meat to obtain a golden brown colour.
Do not be afraid that you have not drained off any fat or liquid – the meat is not fatty, so it will be just enough for cooking the vegetables. Enjoy your meal!
