Duck legs are relatively cheap and show off to their best with some sharp seasoning and a slow cook which crisps up the skin while tenderising the rest. Delicious with these extras.
PREP
- Pre-heat oven to 200C/400F/gas 6. Mix salt and 5 spice powder.
- Place legs, flat side down, in a large roasting tin in a single layer.
- Prick all over with a fork/sharp knife to release fat during cooking and crisp the skin.
- Rub spice mix into each leg. Poke a piece of rosemary and garlic under each one.
COOK
- Roast for 50 minutes. Check twice to see they’re browning but not too dark. Pour fat off each time.
- Meantime, melt jam, marmalade or jelly in a small pan on low heat. Add wine or juice and water. Whisk to integrate. Simmer a few minutes. Taste and add more wine/jelly if needed for sharp/sweet contrast. Set aside. Finish the duck.
- Reduce heat to 180C/gas 4. Tip sauce over legs into the tin. Roast 15 minutes until jammy and crispy. Check sauce doesn’t dry out. Make a quick bit extra if needed. Remove. Rest it for 5 minutes.
PLATE
- Place a leg (or 2) on plates with a spoonful of sauce, a pile of fried roast-style potatoes and a heap of leaf and pear salad.
