ingredients
4 duck legs 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tbsp sea salt 7 banana shallots, peeled and halved 4 clementines, peeled and halved 2 bay leaves 350ml hot chicken stock ½ tbsp cider vinegar
instructions
The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins. Remove the foil, then cook for a further 20 mins until crisp and tender – the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables,
Crispy Duck with Clementines
4 servings
2 hours
We have had storms this week and I have a lot of clementines in my fridge for Christmas (to make decorations with cloves) and to eat!
This has become a recipe that we make each year with the mountain of clementines circulating in this house! Thiis is a BBC Food Recipe Notes
HOLA SOBER | MADRID
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