Easy Roast Duck Leg
Preparation time: less than 15 minutes and overnight marinade
Cooking time: 2½ hours in oven or 5 hours in slow cooker
Serves 2
Ingredients
Marinade
2 x tbsp soy sauce
1 x clove garlic, finely chopped
1 x tsp Chinese five spice
Good pinch cinnamon
Good pinch chilli powder
½ x tbsp honey
1 x tbsp olive oil
Other Ingredients
½ glass red wine or port (optional)
Splash of orange juice (optional)
2 x tbsp cranberry sauce OR 4 plums, halved and de-stoned
2 x duck legs
Couscous to serve
Oven Method
- Mix all the marinade ingredients in a plastic snap-seal food bag.
- Place the duck legs in the bag and coat them with the marinade mixture.
- Marinade in the fridge for at least 2 hours or overnight.
- Preheat oven to 160C/320F.
- Place plums or cranberry sauce in the bottom of a casserole dish and place duck legs with their marinade on top.
- Cover with casserole lid and cook in oven for about 60 minutes.
- Add wine or port and orange juice if used.
- Cook for further 60 minutes until duck is cooked.
- Allow to rest.
- Remove duck and keep warm.
- Remove any excess duck fat from the sauce with a spoon.
- Mix well so plums (if used) mash into the sauce. Thicken if necessary.
- Remove skin from duck legs and de-bone if necessary.
- Serve duck legs on a bed of couscous coating with the sauce.
Slow Cooker Method
- Complete steps 1 to 3 above.
- Place plums or cranberry sauce in slow cooker and place duck legs with their marinade on top. Add wine or port and orange juice if used. Cook for 5 hours.
- Complete steps 10 to 14 above.