Recipe: crispy spiced duck with plum sauce
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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.
Preheat the oven to 160°C/320°F
Place the plum halves and the plum conserve into a baking dish or tray.
Mix together the spices, salt and soft butter.
Rub the butter and spice paste into the duck legs, and coat well.
Place the duck legs skin side down and cover with aluminium foil.
Put in the oven for one and a half hours.
Occasionally baste the duck legs with the pan juices.
Remove from the oven and take off the aluminium foil.
Turn the oven up to 200°C/390°F.
Turn the legs over and baste with the more juices.
Roast for another 30 minutes. If the legs brown too quickly, turn the heat down or remove from the oven.
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.
Preheat the oven to 160°C/320°F
Place the plum halves and the plum conserve into a baking dish or tray.
Mix together the spices, salt and soft butter.
Rub the butter and spice paste into the duck legs, and coat well.
Place the duck legs skin side down and cover with aluminium foil.
Put in the oven for one and a half hours.
Occasionally baste the duck legs with the pan juices.
Remove from the oven and take off the aluminium foil.
Turn the oven up to 200°C/390°F.
Turn the legs over and baste with the more juices.
Roast for another 30 minutes. If the legs brown too quickly, turn the heat down or remove from the oven.
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.
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.
Preheat the oven to 160°C/320°F
Place the plum halves and the plum conserve into a baking dish or tray.
Mix together the spices, salt and soft butter.
Rub the butter and spice paste into the duck legs, and coat well.
Place the duck legs skin side down and cover with aluminium foil.
Put in the oven for one and a half hours.
Occasionally baste the duck legs with the pan juices.
Remove from the oven and take off the aluminium foil.
Turn the oven up to 200°C/390°F.
Turn the legs over and baste with the more juices.
Roast for another 30 minutes. If the legs brown too quickly, turn the heat down or remove from the oven.
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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