Monday, October 24, 2016

Five Spice Crispy Duck Legs

INGREDIENTS

8 duck legs (at room temperature)
4 large sprigs rosemary
8 cloves garlic, peeled
3 teaspoons sea salt
3 teaspoons Chinese five spice powder
Jammy Sauce
2 tablespoons cherry jam (or redcurrant jelly)
300 ml red wine/port or (fresh orange juice)
4 tablespoons water

PREP

* Pre-heat oven to 200C/400F/gas 6. Mix salt and 5 spice powder.
* Place legs, flat side down, in a large roasting tin in a single layer.
* Prick all over with a fork/sharp knife to release fat during cooking and crisp the skin.
* Rub spice mix into each leg. Poke a piece of rosemary and garlic under each one.


COOK

* Roast for 50 minutes. Check twice to see they’re browning but not too dark. 
* Pour fat off each time.
* Meantime, melt jam, marmalade or jelly in a small pan on low heat. Add wine or juice and water. * Whisk to integrate. Simmer a few minutes. Taste and add more wine/jelly if needed for sharp/sweet contrast. 
* Set aside. Finish the duck.
* Reduce heat to 180C/gas 4. Tip sauce over legs into the tin. Roast 15 minutes until jammy and crispy. Check sauce doesn’t dry out. Make a quick bit extra if needed. Remove. Rest it for 5 minutes.


PLATE

Place a leg (or 2) on plates with a spoonful of sauce, a pile of fried roast-style potatoes and a heap of leaf and pear salad.





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