Duck with Guava Sauce and Charred Spring Onion Salsa
By Ixta Belfrage
Published on 30 November 2023
Sweet and spicy duck with guava sauce from chef and food writer Ixta Belfrage is the perfect festive dinner party main. It might seem odd not to add any oil or fat to the duck, but poking holes in the duck legs allows them to slowly confit in their own fat, resulting in moist, fall apart meat after a few hours. The duck takes a few hours to cook but the chipotle, duck fat, guava juice and tamari come together in just a few minutes to make the most incredible sauce. The Calabrese Chilli Peppers are hot, so start with a pinch and add more to taste. Looking for more duck recipes? Look no further.Time and servings
3 hrs 45 minsTotal time
4Servings
15 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 6 duck legs
- 1½ tbsp Gran Luchito Chipotle Chilli Paste
- 2 tsp M&S Fairtrade Brazilian Ground Coffee
- ¾ tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ tsp sweet smoked paprika
- 1 tbsp freshly ground black pepper
- 12 Wonderfully Curious Peeled Garlic Cloves
- 100g Cook With M&S Diced Onions
- 1 bunch spring onions, green ends only, chopped to 3cm pieces
- 1 tsp olive oil
- 5 seedless easy peelers
- 380ml Rubicon Still Deluxe Guava Juice Drink
- 25g Dunns River Guava Jam
- 60ml Clearspring Organic Yaemon Tamari Soya Sauce
- 1 tsp Casalinga Chopped Calabrese Chilli Peppers
- 1 lime, juiced
- 10g parsley leaves, finely chopped
- 10g coriander leaves, finely chopped
Method
Step 1
Using a sharp, pointed knife, pierce the skin of the duck legs all over, including underneath and especially any particularly fatty parts.Step 2
To make the marinade, mix the chipotle chilli, coffee, ¾ tsp sea salt, cinnamon, paprika and ground black pepper in a large bowl. Add the duck legs and mix very well to thoroughly coat both sides of the legs- this is easiest with your hands.Step 3
Scatter the garlic cloves and onions over the base of a baking tray, then arrange the duck legs on top, skin side up. You want the legs to be quite snug in a single layer.Step 4
Transfer the tray to a cold oven, then set the oven to 160°C/ 140°C fan/ gas 3. Roast for 3 hrs, or until the meat is very soft and the skin is crisp and dark brown. Don’t be tempted to open the oven or baste.Step 5
While the duck is cooking, prepare the ingredients for the salsa. Toss the spring onions with some olive oil, pinch of sea salt and freshly ground black pepper and add to a frying pan set over a high heat. Fry for 3-4 mins, tossing until lightly charred all over. Add to a medium sized bowl.Step 6
Use a sharp knife to remove the skin and pith of the easy peelers. Cut between the pith to remove the segments. Add to the bowl with the spring onion.Step 7
Remove the duck from the oven, remove the cooked duck legs and set aside on a warm serving platter. Carefully remove the cooked onions and garlic from the roasting tray and transfer to a pan along with a few tbsp of the duck fat from the tray. Pour in the guava juice, jam, tamari, chilli and juice ½ lime. Stir well and set the pan over a medium high heat, bring to a simmer and cook for 5 mins.Step 8
Add the chopped parsley, coriander and remaining juice ½ lime to the salsa bowl along with a good pinch of sea salt and a glug of olive oil.Step 9
Pour the guava sauce around the duck legs on the serving platter and serve with the salsa.