Sluttishly Savoury: Chinese Spiced Roasted Duck Legs

Sainsburys are selling duck legs at half price at the moment. This means delicious succulent meat and crispy skin for less than 3 quid. And just in time for Chinese New Year? Perfect.

This simple recipe, inspired by the lovely Jamie Oliver, takes a matter of minutes to prepare and then looks after itself in the oven for a couple of hours, giving you plenty of time to watch the latest episode of Hawaii 5-0. What? I know, but that is some good quality cheesy television right there. (I am probably the only Domestic Slut that watches it. Whilst I watch silly television the rest of the country is watching Benedict Cumberbatch).

Chinese Spiced Roasted Duck Legs (Serves 2)

• 2 Duck Legs
• 3 tbsp Soy Sauce
• 1tbsp Olive Oil
• 2 tsp Garlic Puree
• 4 Star Anise
• ½ tsp Dried Chilli Flakes
• 1 inch Cinnamon Stick
• 6 Cloves
• 3 Plums, thinly sliced
• ½ tbsp Demerara Sugar

Make it!

1. Marinate the duck legs in a small bowl  of soy sauce, olive oil, star anise, cinnamon, dried chilli flakes, cloves and garlic puree. It is always best to marinate for as long as you possibly can, but I was impatient and let it sit for all of 10 minutes before shoving it in the oven.
2. Line the bottom of a small baking tin with thinly sliced plum and sprinkle a little Demerara sugar on top.
3. Place the duck legs on top of plums. Pour over the remainder of the marinade. Slowly roast in a preheated oven at 170C for 1 ½ hours, or until the meat pulls away easily from the bone.
4. Serve straightaway with rice noodles and bok choi (remember to remove the cinnamon, cloves and star anise first). Or leave to cool and pop it in a salad for lunch tomorrow. 

Happy Chinese New Year! I hope the Year of the Dragon is a good one and full of tasty duck.