Duck with spiced plums
This is a great ‘Jamie Oliverish’ supper dish and an easy introduction to cooking duck. Oddly, I have noticed that duck legs are sometimes sold in threes! So make the most of special offers or see what your butcher has on display. It is worth making extra as left- overs shred away beautifully for a lunchtime salad or starter (warm or cold) with maybe a little orange juice and sesame oil in the dressing.
4 large duck legs or 8 smaller legs for larger appetites
2 red onions, peeled and quartered
4 cloves garlic, peeled
A thumb sized piece of ginger, sliced
1 tbsp Chinese Five spice
175ml soy sauce
Juice of one lemon
1 tbsp brown sugar or honey
1 red chilli, deseeded and sliced
1 punnet of plums
Fresh coriander, roughly chopped
Put everything except the plums into a bag or bowl and leave to marinade for a couple of hours or longer.
Heat the oven to 160 degrees. Tip the duck and marinade into a dish so that the legs are skin side up. Halve and stone the plums and scatter them around the duck. Cover loosely with foil and bake for an hour. Take off the foil, halve and stone the plums push them around the duck legs and put back in the oven for another 45 minutes until the skin is well browned. If necessary turn up the oven.