Ingredients
- 2 Duck legs
- 1 Large sweet potato chopped into semi-circles
- 1 Red chilli Seeds removed and halved
- 4 Garlic cloves skin left on and bashed with the back of a knife
- 1 Thumb size piece of ginger chopped into 4 slices
- 4 Sprigs of fresh thyme
- 1 tsp Chinese five spice
- Salt and pepper to taste
- Drizzle of oil
Red wine and cranberry sauce
- 200 ml Red wine
- 1 tbsp Wild cranberry sauce
- 1 tbsp Honey
To serve
- Roasted maple glazed parsnips and carrots
- Broccoli
- Spinach
- Green beans
Optional topping
- Chopped spring onion
Instructions
- Create two separate beds in a roasting tin with the rosemary, ginger, garlic and chilli.
- Pat dry the duck breasts with a kitchen roll and season with ½ tsp of Chinese five spice, salt, pepper and a drizzle of oil. Rub it into the skin really well and place in the roasting tin on top of the rosemary, ginger; garlic and chilli.
- Chop the sweet potato and season in a bowl with a drizzle of oil, ½ tsp of Chinese five spice, garlic granules, salt and pepper. Mix well then scatter the sweet potato in and around the duck in the roasting tin. Roast in the oven at fan 170℃ for 1 hour.
- For the red wine, honey and wild cranberry glaze, add everything to a small pan and stir well. Bring to a gentle simmer and cook for around 10 minutes. After the duck and potatoes have had an hour, remove the tray from the oven and drain any access fat. Pour the glaze over the duck legs and place back in the oven for a further 20 minutes. At this point, the duck should be fully cooked and the glaze will have thickened nicely.
- I served the duck on a bed of blanched broccoli, green beans and spinach alongside some maple glazed carrots and parsnips.
Nutrition
Calories: 609kcal | Carbohydrates: 32g | Protein: 49g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 197mg | Sodium: 259mg | Potassium: 574mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16062IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 6mg
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