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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

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

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.
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  • 4 duck legs
  • 1 tsp fennel seeds, lightly crushed
  • 2½ oranges, juice and zest
  • 4 cloves garlic, crushed
  • 1 tsp thyme leaves
  • 5 tsp olive oil
  • 2 bramley apples, peeled, cored and cut into small pieces
  • 150g figs (dried or fresh), roughly chopped
  • 150g dates, roughly chopped
  • 2 red onions, finely sliced
  • 5 cm root ginger, peeled and finely grated
  • 1 cinnamon stick
  • 350ml cider vinegar
  • 2 tbsp balsamic vinegar
  • 350g muscovado sugar
  • 2 tins chickpeas, drained and rinsed
  • 20g butter
  • ½ tsp ground cumin
  • 2 tsp parsley, chopped
  • ½ lemon, juice
  • ½ tsp smoked paprika
  • ½ fennel bulb, finely sliced
  • 100g watercress or mixed salad leaves
  • ½ pomegranate, seeds only


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.

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