An archived recipe I should have posted back in Autumn…pretend its Autumn and read on…
Slow cooked to perfection – plums are fashionably in season at the moment and duck is frankly deliciously tasty. It was a cold Autumnal evening. Need I say more….?
(Adapted from Jamie O)
- 4 duck legs
- 4 tbsp soy sauce
- 3 tsp five spice
- 2-3 star anise
- 1 cinnamon stick
- 1 tbsp olive oil
- 1 red chilli, chopped
- 16 plums, halved and stoned
- 1 tbsp demerara sugar
- 2 spring onions, sliced
- Handful coriander, chopped
- 8 oz wild/brown rice
- 1 lime
- Marinade the duck legs in the soy, five spice, oil, star anise and cinnamon for as long as you can.
- Preheat the oven to 200°C and get a roasting tray ready.
- Place the chopped chillis, plums and sugar in the tray and drizzle over the marinade and mix well. Top with the duck legs, skin side up.
- Roast for 1-½ hours, turning the heat down after about 20-30 minutes once the skin is crisp and the fat has rendered a little. Alternatively, roast at a low 160-170°C for about 2 hours until the meat comes away from the bone and is tender.
- Meanwhile cook the rice. This is also lovely made with coconut milk (see here).
- Once the duck is ready, taste the sauce and adjust with soy to season and remove the cinnamon and star anise. Serve the rice topped with a duck leg and the roasted plums. Scatter with the sliced spring onions and coriander and a generous squeeze of lime.