Five-Spice Roasted Duck Legs


One of my all time favourites. I have been known to eat this cold for lunch the next day.

I love duck, just love it. I had my first try of duck when I was nearly seventeen at my Mum’s 50th birthday in 2004, and I bloody enjoyed it. Crispy skin,  sweet juicy meat in a pancake with cucumber and spring onion with a spoonful of hoisin sauce, manna from heaven! And I’ve been in love ever since.

One of my favourite ways of serving duck is in shreds alongside egg-fried rice with the addition of a few peas and baby corn, and a drizzle of fiery hot chilli sauce. When it comes to it being leftover duck meat, I love it in wholemeal wraps with salad and a bit of sweet chilli dipping sauce. Mmm……

Since I am on a Slimming World diet, I can’t go in for this dish a lot. A bit difficult, but once I get my mind to something, I really get into it. So, with this in mind, I am going to make sure that when I have duck I am going to damn well enjoy it.

And here’s how.

Five-Spice Roasted Duck Legs (sort of based on Sam Stern’s Student Cookbook)

Duck legs – four (I use Gressingham duck)
Chinese five spice powder – a tablespoon

1. Preheat the oven to 190c/fan 170c/gas 5.

2. Sit the duck legs on a rack that you’ve placed in a roasting tin. Sprinkle the five-spice evenly over the duck, and rub it in. Wash your hands.

3. Place in the oven and leave for an hour and 30 minutes until the skin is crispy.

4. Leave the duck to rest for about fifteen minutes while you prepare your sides.

5. Serve. Preferably with a glass of ice-cold cider alongside.


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