Spiced, Slow-Roasted Duck Legs with Fig Chutney, Chickpea Mash and Fennel Salad
By OcadoLife
Published on 17 January 2022
A restaurant-style main course that's sure to impress at a dinner party. Duck is marinated and then slow-cooked to achieve an irresistible melt-in-the-mouth texture, coupled with a cumin-spiced chickpea mash, sweet homemade chutney and a crunchy salad. Serve with a full-bodied red wine, such as pinot noir, if you're entertaining.Time and servings
2 hrs 20 minsTotal time
4Servings
20 minsPrep time
2 hrsCooking time
Ingredients
- 4 duck legs
- 2.5 oranges, juice and zest
- 4 cloves of garlic, crushed
- 1 tsp of thyme leaves
- 5 tsp of olive oil
- 350 ml of cider vinegar
- 2 bramley apples, peeled, cored and cut into small pieces
- 150 g of dates, roughly chopped
- 2 tbsp of balsamic vinegar
- 1 cinnamon stick
- 2 tins of chickpeas, drained and rinsed
- 0.5 tsp of ground cumin
- 0.5 lemon, juice
- 100 g of watercress or mixed salad leaves
- 0.5 pomegranate, seeds only
- 150 g of figs(dried or fresh), roughly chopped
- 1 tsp of fennel seeds, lightly crushed
- 2 red onions, finely sliced
- 5 cm of root ginger, peeled and finely grated
- 350 g of muscovado sugar
- 20 g of butter
- 2 tsp of parsley, chopped
- 0.5 tsp of smoked paprika
- 0.5 fennel bulb, finely sliced
Method
Step 1
To make the duck, pierce the skin several times with a fork. Place the duck legs in a sealable food bag or dish. Mix together the fennel seeds, zest and juice of 1 orange, 2 cloves garlic, thyme and 1tsp olive oil and pour over the duck legs. Seal the bag or cover the dish and refrigerate for up to 24 hours before cooking.Step 2
Preheat oven to 220°C/200°C fan/gas 7. Remove the duck legs from the marinade (reserve the marinade for later), pat dry and place the duck in a roasting dish.Step 3
Season with a little salt and pepper and cook for 20 mins, until the skin is golden brown.Step 4
Turn the oven down to 160°C/140°C fan/gas 3, pour the remaining marinade around the duck, cover with foil and roast for 1 1/2 - 2 hours, until very tender.Step 5
Meanwhile, make the chutney. Place the apple, figs, dates, 1 sliced red onion, ginger, cinnamon, vinegar and zest and juice of 1 orange in a large, heavy-based pan and bring to the boil over a medium heat.Step 6
Boil for 10-15 mins, until the fruits have softened.Step 7
Stir in the sugar to dissolve and boil for a further 15-20 mins, until thick and sticky.Step 8
At this stage the chutney can be transferred to sterilised jars and kept for up to a year.Step 9
To make the mash, heat 2 tsp oil in a large frying pan over a medium to low heat and add the butter.Step 10
Stir in 1 sliced red onion and fry gently for 5-8 mins, until soft. Add 2 cloves garlic and the cumin and fry for 1 min until fragrant.Step 11
Add the chickpeas and cook, stirring, for 2 mins. Remove from the heat and mash roughly.Step 12
Stir in 4 tbsp boiling water with the parsley and lemon juice, then season to taste with salt and pepper. Sprinkle with paprika.Step 13
Next, make the fennel salad. Mix together 2 tsp oil and the juice of half an orange and season with a little salt and pepper to make a dressing.Step 14
Toss together the fennel, watercress and pomegranate and then drizzle over the dressing. Serve the duck legs with a portion of mash, the salad and a dollop of chutney on the side.