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)

Serves 4

• 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

1. Marinade the duck legs in the soy, five spice, oil, star anise and cinnamon for as long as you can.
2. Preheat the oven to 200°C and get a roasting tray ready.
3. 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.
4. 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.
5. Meanwhile cook the rice. This is also lovely made with coconut milk (see here).
6. 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.