crispy duck with clementines

Crispy duck with clementines

POULTRY MAIN DISH RECIPES

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Indulge yourself with duck for supper, cooked with shallots and sweet clementines. Pass on the duck to chill for the time being with a salt rub for fresh, brilliant skin

Cooking Ingredients

    • 4 duck legs
    • 1 tbsp fennel seeds
    • 1 tbsp coriander seeds
    • 1 tbsp ocean salt
    • 7 banana shallots, stripped and divided
    • 4 clementines, stripped and divided
    • 2 cove leaves
    • 350ml hot chicken stock
    • ½ tbsp juice vinegar
    • green veg and potato dauphinoise (see beneath), to serve (discretionary)

Cooking Direction

    Technique
    Stage 1
    Cut the skin of the duck legs with a sharp blade and placed in an enormous baking plate. Pulverize the fennel and coriander seeds utilizing a pestle and mortar, then, at that point, join with the salt. Rub the salt blend over the duck skin, cover and chill for the time being.

    Stage 2
    The following day, pat off a portion of the salt and zest blend, abandoning a bit. Heat the stove to 220C/200C fan/gas 7. Broil the duck legs for 20 mins, then, at that point, add the shallot parts to the plate and meal for a further 20 mins. Settle in the clementines and narrows, then pour in the stock and vinegar. Diminish the stove temperature to 180C/160C fan/gas 4. Cover the plate with foil and cook for 1 hr 20 mins.

    Stage 3
    Eliminate the foil, then cook for a further 20 mins until fresh and delicate - the meat ought to be extremely delicate when penetrated with a blade. Present with potato dauphinoise and a few green vegetables, in the event that you like.