Roasted Duck Legs With Quince
Equipment
Ingredients
- 4 duck legs
- 3 tablespoons olive oil
- 25 g butter
- 25 g fresh root ginger peeled and finely chopped
- 1 large quince cut into 8 segments
- juice of 1 lemon
- 2 tablespoons runny honey
- 2 teaspoons ground cinnamon
- salt and pepper
- small bunch coriander finely chopped, to garnish
Instructions
- Rub the duck legs with 2 tablespoons of the oil, season and place in a roasting tin.
- Place in a preheated oven, 200°C Gas Mark 6, for 20 minutes.
- Meanwhile, heat the remaining oil and the butter in a heavy-based frying pan over a medium heat, stir in the ginger and cook for 1 minute.
- Add the quince segments and cook for 3 minutes on each side until golden brown.
- Turn off the heat and pour over the lemon juice.
- Pour off any excess fat from the duck legs and arrange the pieces of quince around them.
- Drizzle the honey over the duck and quince and sprinkle over the cinnamon.
- Return to the oven and cook for a further 10 minutes until the duck legs are cooked through.
- Garnish with the coriander and serve with couscous, if liked.
Notes / Tips / Wine Advice:
For chargrilled honey & sesame duck skewers, thread 175 g skinless duck breast fillets, cut into thin strips, onto 4 large or 8 small metal skewers. Sprinkle with a little salt and cook over a barbecue or under a preheated grill for 3 minutes on each side until just cooked through. Place on a plate and drizzle with 2 tablespoons warmed honey, then roll in a bowl of toasted sesame seeds. Serve at once.
