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Nutrition: per serving

  • kcal437
  • fat23g
  • saturates6g
  • carbs9g
  • sugars7g
  • fibre2g
  • protein48g
  • salt0.62g
    low

Method

  • step 1

    Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin or two smaller ones. Sprinkle with salt, then roast for 45 mins. Remove the duck legs to a dish and spoon 3 tbsp of the duck fat into a large, wide pan (reserve the remainder of the duck fat).

  • step 2

    Add the shallots and fry briefly until just starting to colour. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck legs on top, cover tightly and cook over a gentle heat for 1-1¼ hrs until the meat is very tender.

  • step 3

    Meanwhile, heat 1 tbsp of the duck fat in a frying pan, add the clementines and fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 mins, then sprinkle with coriander and sesame seeds. This dish goes really well with couscous.

RECIPE TIPS
FREEZING

Freeeze at the end of step 3 before adding the coriander and sesame seeds. Defrost in the fridge overnight, then return to the pan, bring slowly to the boil and simmer, covered, for 20 mins. Sprinkle with coriander and sesame seeds, and serve.

Recipe from Good Food magazine, November 2007

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.5 out of 5.14 ratings

reevey

A star rating of 5 out of 5.

Great recipe, bags of flavour and loved the clementines. I was generous with the spicing but we felt it needed a bit more next time. I used duck legs and halved the liquid for two of us, but found there wasn't a lot of it at the end so will use more next time. Great with herby couscous

julieaucott

Great recipe, used duck breast, very tasty

bezann1

A star rating of 5 out of 5.

Exceedingly tasty. I used duck breasts and reduced the sauce by boiling rapidly for the last 15-20 minutes. I served with saute potatoes and roasted tomatoes in balsamic vinegar. Well recommended.

danicquinn

A star rating of 5 out of 5.

Lovely dish. Freezes well - we put it in a freezer bag in a tupperware so it would freeze in a more 'convenient' shape to store. It recooked well and is nice with garlic-butter tagliatelle and broccoli with crumbs/nuts.

holmfirth

would it be possible to cook this dish in a tagine?

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