
Crispy duck with clementines
- Esther Clark
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Serves 4
More effort
Prep: 15 mins
Cook: 2 hrs
plus overnight marinating
A star rating of 4.5 out of 5.16 ratingsRate
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Treat yourself to duck for dinner, roasted with shallots and sweet clementines. Leave the duck to chill overnight with a salt rub for crisp, golden skin
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Ingredients
Nutrition
Units:
MetricUS
-
4 duck legs
-
1 tbsp fennel seeds
-
1 tbsp coriander seeds
-
1 tbsp sea salt
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7 banana shallots
peeled and halved
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4 clementines
peeled and halved
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2 bay leaves
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350ml hot chicken stock
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½ tbsp cider vinegar
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green veg and potato dauphinoise
(see below), to serve (optional)
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Nutrition: Per serving
- kcal421
- fat20g
- saturates5g
- carbs10g
- sugars9g
- fibre4g
- protein48g
- salt2.8g
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Method
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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.
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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.
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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.
Recipe from Good Food magazine, December 2021
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A star rating of 4.5 out of 5.16 ratings
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