Name: Crispy duck with clementines
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 duck legs -; 1 tbsp fennel seeds -; 1 tbsp coriander seeds -; 1 tbsp sea salt -; 7 banana shallots, peeled and halved -; 4 clementines, peeled and halved -; 2 bay leaves -; 350ml hot chicken stock -; ½ tbsp cider vinegar -; green veg and potato dauphinoise (see below), to serve (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crispy duck with clementines

1. 4 duck legs -

2. 1 tbsp fennel seeds -

3. 1 tbsp coriander seeds -

4. 1 tbsp sea salt -

5. 7 banana shallots, peeled and halved -

6. 4 clementines, peeled and halved -

7. 2 bay leaves -

8. 350ml hot chicken stock -

9. ½ tbsp cider vinegar -

10. green veg and potato dauphinoise (see below), to serve (optional) -

How to cook deliciously - Crispy duck with clementines

1. Stage

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.

2. Stage

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.

3. Stage

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.