Crispy Duck Legs with Roasted Clementines & Shallots

Name: Crispy Duck Legs with Roasted Clementines & Shallots
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 4 duck legs; 7 banana shallots peeled and halved; 4 clementines peeled and halved; 1 tbsp fennel seeds; 1 tbsp coriander seeds; 1 tbsp sea salt; 2 bay leaves; 350 ml hot chicken stock; 0.5 tbsp cider vinegar; 1 serving green veg and potato dauphinoise , to serve

Succulent duck legs are dry-brined overnight with aromatic spices and slow-roasted until the skin is perfectly crisp and the meat falls off the bone. The addition of sweet clementines and tangy cider vinegar creates a rich, festive sauce that pairs beautifully with the savory duck.

Servings4 Portions

Prep Time15 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

duck legs
4
banana shallots peeled and halved
7
clementines peeled and halved
4
fennel seeds
1 tbsp
coriander seeds
1 tbsp
sea salt
1 tbsp
bay leaves
2
hot chicken stock
350 ml
cider vinegar
0.5 tbsp
green veg and potato dauphinoise , to serve
1 serving

Step-by-Step Instructions

Score the skin of the duck legs in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Using a mortar and pestle, crush the fennel and coriander seeds, then combine them with the sea salt. Rub this spice mixture thoroughly over the duck skin, place in a large baking tray, cover, and refrigerate overnight to dry-brine.

The next day, preheat your oven to 220°C (200°C fan/gas 7). Pat the duck legs with a paper towel to remove excess salt, leaving just a hint of the crushed spices behind. Roast the duck legs for 20 minutes, then add the halved shallots to the tray and roast for a further 20 minutes.

Reduce the oven temperature to 180°C (160°C fan/gas 4). Nestle the clementine halves and bay leaves around the duck, then pour in the hot chicken stock and cider vinegar. Cover the tray tightly with foil and cook for 1 hour and 20 minutes.

Remove the foil and roast for a final 20 minutes until the skin is golden and crispy and the meat is tender enough to be easily pierced with a knife. Serve the duck with the pan juices, potato dauphinoise, and seasonal green vegetables.

Chef's Tips

For the best results, ensure the duck legs are at room temperature before they go into the oven. If you prefer a thicker sauce, remove the duck and fruit from the tray after roasting and reduce the pan liquids on the stovetop for a few minutes until syrupy.