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Servings 4
Calories 615 kcal
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins

Ingredients
 

  • 4 large duck legs, trimmed, knuckle removed

The Rub

  • 1 tbsp salt
  • 2 tsp freshly milled black pepper
  • 2 tsp Chinese five spice

The Relish

  • 150 g soft brown sugar
  • 100 ml cold water
  • 1 small onion, peeled and very chopped finely
  • 2 tbsp ginger, finely chopped
  • 1 tbsp lemon grass puree
  • 300 g rhubarb, cut into 2cm pieces and washed well
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil

Instructions
 

  • Pre heat the oven to 180C gas 4
  • Mix the salt, pepper and five spice together well.
  • Rub over the duck legs both sides and leave for 30 minutes (best overnight)
  • Heat an ovenproof frying pan, add the legs skin side down.
  • Leave to brown for 2-3 minutes, then place in the oven.
  • Cook for 30 minutes, then turn over and cook for a further 30 minutes, or until cooked but not overcooked. When cooked remove, cover loosely and rest for 30 minutes minimum.
  • Meanwhile place the sugar, water, onion, ginger, lemon grass puree, into a stainless steel saucepan and bring to the boil, then simmer for about 5 minutes.
  • Add the rhubarb and bring back to the boil, once simmering cook until soft then leave to cool. Then stir in the olive oil.
  • Serve the duck legs with the relish and salad.
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Nutrition Facts
Slow Roast Duck Legs with Sweet & Sour Rhubarb Relish
Amount per Serving
Calories
615
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
197
mg
66
%
Sodium
 
1951
mg
85
%
Potassium
 
358
mg
10
%
Carbohydrates
 
44
g
15
%
Fiber
 
2
g
8
%
Sugar
 
38
g
42
%
Protein
 
48
g
96
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword rhubarb
Course Duck, Main Course
Cuisine ITV This Morning
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