RECIPES WITH PLUMS RECIPES

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DUCK LEGS WITH STAR ANISE| DUCK RECIPES - JAMIE OLIVER



Duck Legs with Star Anise| Duck Recipes - Jamie Oliver image

Cooked slowly to give you thin, crispy skin and beautiful, melt-in-your-mouth meat

Total Time 2 hours 35 minutes

Yield 4

Number Of Ingredients 9

4 fat duck legs
4 tablespoons soy sauce
3 teaspoons five-spice
1 handful star anise
½ stick cinnamon
1 tablespoon olive oil
1-2 fresh red chillies deseeded and sliced
16 plums halved and destoned
2 tablespoons Demerara sugar

Steps:

    1. Place the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. To really get the flavours going, you could keep this in your fridge to marinate for up to 2 days. Then get yourself a pan, casserole or high-sided roasting tray that snugly fits the duck legs. Place the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all up using your fingers, and place the duck legs on top.
    2. Place the tray in a preheated oven at 170°C/325°F/gas 3 for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce. It’s now down to you how you would like to serve it. You could have it as a starter with some of the little Chinese pancakes that you can buy, or served simply with rice or noodles and the chunky, jammy plum sauce that the duck has cooked in.

Nutrition Facts : Calories 500 calories, FatContent 36.5 g fat, SaturatedFatContent 10.3 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 25.9 g carbohydrate, SugarContent 25.9 g sugar, SodiumContent 1.56 g salt, FiberContent 3.1 g fibre

ROAST SPICED DUCK WITH PLUMS RECIPE - BBC GOOD FOOD



Roast spiced duck with plums recipe - BBC Good Food image

If you're looking for an alternative Sunday roast, try this roast spiced duck served with plums. It's the perfect balance of savoury, sweet and sour

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Total Time 3 hours

Prep Time 35 minutes

Cook Time 2 hours 25 minutes

Yield 4

Number Of Ingredients 9

1 star anise
2 tbsp coriander seeds
4 tbsp muscovado sugar
2 ½kg whole duck
1 tsp olive oil
6 plums , halved and stoned
3 bay leaves
75ml red wine vinegar
300ml chicken stock

Steps:

  • Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
  • Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
  • Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

Nutrition Facts : Calories 762 calories, FatContent 59 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 4 grams fiber, ProteinContent 33 grams protein, SodiumContent 2.9 milligram of sodium

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