Crispy duck with clementines
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- More effort
- Serves 4
Skip to ingredients
- 4 duck legs
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tbsp sea salt
- 7 banana shallotspeeled and halved
- 4 clementinespeeled and halved
- 2 bay leaves
- 350ml hot chicken stock
- ½ tbsp cider vinegar
- green veg and potato dauphinoise(see below), to serve (optional)
Nutrition: Per serving
- kcal421
- fat20g
- saturates5g
- carbs10g
- sugars9g
- fibre4g
- protein48g
- salt2.8g
Method
step 1
Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.
step 2
The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.
step 3
Remove the foil, then cook for a further 20 mins until crisp and tender – the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.
