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  • Recipes
  • Fig Recipes
  • Spiced, Slow-Roasted Duck Legs with Fig Chutney, Chickpea Mash and Fennel Salad
Spiced, Slow-Roasted Duck Legs with Fig Chutney, Chickpea Mash and Fennel Salad

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

24 total
  • 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

14 steps

  1. 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.

  2. 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.

  3. Step 3

    Season with a little salt and pepper and cook for 20 mins, until the skin is golden brown.

  4. 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.

  5. 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.

  6. Step 6

    Boil for 10-15 mins, until the fruits have softened.

  7. Step 7

    Stir in the sugar to dissolve and boil for a further 15-20 mins, until thick and sticky.

  8. Step 8

    At this stage the chutney can be transferred to sterilised jars and kept for up to a year.

  9. 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.

  10. 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.

  11. Step 11

    Add the chickpeas and cook, stirring, for 2 mins. Remove from the heat and mash roughly.

  12. 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.

  13. 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.

  14. 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.