Crispy duck with fire-roasted plum sauce

Crispy duck with fire-roasted plum sauce

main courses | 4

1. The day before you leave for your trip, marinate the duck. Pop all of the marinade ingredients into a dish, add the duck legs, turn them to coat, then cover with cling film and chill in the fridge until needed.
2. Meanwhile, cook the quinoa for the salad. Put the quinoa into a saucepan, cover with 450ml water, add a large pinch of salt and bring it to the boil. Cover and simmer for 20 minutes, until the quinoa has unfurled but still retains a bit of crunch. Drain, transfer to a bowl, cover and chill in the fridge.
3. When you’re at the campsite, make the plum sauce. Set a griddle pan over hot coals to get it smoking hot. Pop the plums in a bowl and sprinkle 1 tablespoon of the sugar over the cut sides, then griddle them for 2 minutes on each side, or until slightly charred and very soft.
4. Return the plums to the bowl with the rest of the sugar and mash, then add the star anise and set aside. If your plums aren’t soft enough to mash, pop them in a pan at the edge of the coals and simmer them with the star anise, a splash of water and a little extra sugar to taste, stirring until they collapse into a sauce. Set aside.
5. To cook the duck, remove the legs from the marinade (reserve this) and pop them into a grill pan to cook very slowly by indirect heat – ie, over white-hot, ashen coals with no sign of a flame (or under a low–medium grill). Cook them for 40 minutes, turning often and brushing with the reserved marinade, until the meat is tender with a crisp skin. If the duck blackens too quickly,
move it away from the heat.
6. For the salad, stir most of the crushed macadamias and herbs through the quinoa (reserving some to serve) with the white and pale green chopped spring onions and rice wine vinegar, as well as the honey, soy and sesame oil.
7. Serve the duck with the quinoa salad and fire-roasted plum sauce, with the shredded spring onion greens and reserved macadamias and herbs sprinkled on top. Finish with a few edible flowers, if you have them.

 

Recipe Alice Hart
Photo Andrew Montgomery

ingredients

• 4 duck legs (860g)

Marinade

• 2 star anise
• 1 cinnamon stick
• 2 tbsp honey
• 4 tbsp reduced-salt soy sauce
• 1 tbsp sesame oil

Fire-roasted plum sauce

• 6 ripe, juicy plums, halved and destoned
• 3 tbsp brown sugar, plus extra to taste
• 1 star anise

Black quinoa & macadamia salad

• 150g black quinoa (or white or red)
• 100g macadamia nuts, toasted and roughly crushed
• A handful of Thai basil leaves, roughly chopped
• A handful of coriander leaves, roughly chopped
• 4 spring onions, white and pale green parts sliced, dark green parts shredded
• 1 tbsp rice wine vinegar
• 1 tbsp honey
• 2 tbsp reduced-salt soy sauce
• 1 tbsp sesame oil
• Edible flowers (optional)

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