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Recipe: crispy spiced duck with plum sauce

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This lightly spiced duck recipe is an adaptation from a dish in Editor-in-Chief Rachel Khoo’s book ‘My Little French Kitchen’. Perfect for the cooler winter months, this dish will warm your soul and keep you coming back for more.

Serve with steamed greens and smashed new potatoes.

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Preparation Time30 MINUTES

Cooking Time120 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

6 plums, ripe and de-stoned

 

4 tbsp plum conserve

2 duck legs

1 tsp ground cumin

 

1 tsp ground ginger

1 tsp white pepper

 

½ tsp ground cinnamon

Salt

2 knobs of soft butter

1

Preheat the oven to 160°C/320°F

2

Place the plum halves and the plum conserve into a baking dish or tray.

3

Mix together the spices, salt and soft butter.

4

Rub the butter and spice paste into the duck legs, and coat well.

5

Place the duck legs skin side down and cover with aluminium foil.

6

Put in the oven for one and a half hours.

7

Occasionally baste the duck legs with the pan juices.

8

Remove from the oven and take off the aluminium foil.

9

Turn the oven up to 200°C/390°F.

10

Turn the legs over and baste with the more juices.

11

Roast for another 30 minutes. If the legs brown too quickly, turn the heat down or remove from the oven.

12

Place the duck on top of the potatoes, and laden over a few spoonfuls of the sauce. If you prefer a smoother sauce, you can blend the plums with a stick blender.

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Preparation Time30 MINUTES

Cooking Time120 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

6 plums, ripe and de-stoned

 

4 tbsp plum conserve

2 duck legs

1 tsp ground cumin

 

1 tsp ground ginger

1 tsp white pepper

 

½ tsp ground cinnamon

Salt

2 knobs of soft butter

1

Preheat the oven to 160°C/320°F

2

Place the plum halves and the plum conserve into a baking dish or tray.

3

Mix together the spices, salt and soft butter.

4

Rub the butter and spice paste into the duck legs, and coat well.

5

Place the duck legs skin side down and cover with aluminium foil.

6

Put in the oven for one and a half hours.

7

Occasionally baste the duck legs with the pan juices.

8

Remove from the oven and take off the aluminium foil.

9

Turn the oven up to 200°C/390°F.

10

Turn the legs over and baste with the more juices.

11

Roast for another 30 minutes. If the legs brown too quickly, turn the heat down or remove from the oven.

12

Place the duck on top of the potatoes, and laden over a few spoonfuls of the sauce. If you prefer a smoother sauce, you can blend the plums with a stick blender.

SHOW MORE
SHOW LESS

This lightly spiced duck recipe is an adaptation from a dish in Editor-in-Chief Rachel Khoo’s book ‘My Little French Kitchen’. Perfect for the cooler winter months, this dish will warm your soul and keep you coming back for more.

Serve with steamed greens and smashed new potatoes.

1

Preheat the oven to 160°C/320°F

2

Place the plum halves and the plum conserve into a baking dish or tray.

3

Mix together the spices, salt and soft butter.

4

Rub the butter and spice paste into the duck legs, and coat well.

5

Place the duck legs skin side down and cover with aluminium foil.

6

Put in the oven for one and a half hours.

7

Occasionally baste the duck legs with the pan juices.

8

Remove from the oven and take off the aluminium foil.

9

Turn the oven up to 200°C/390°F.

10

Turn the legs over and baste with the more juices.

11

Roast for another 30 minutes. If the legs brown too quickly, turn the heat down or remove from the oven.

12

Place the duck on top of the potatoes, and laden over a few spoonfuls of the sauce. If you prefer a smoother sauce, you can blend the plums with a stick blender.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
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