If you are the type of person who goes into a supermarket and buys prepacked chicken or duck breasts, thighs or drumsticks, then I really want to start you thinking along the lines of buying a whole chicken or duck. It's far better to buy the whole bird and then remove the breasts or legs. I've also noticed that duck legs aren't as popular, because the packs of duck legs never seem to shift from the supermarket shelves like the chicken ones do – which is strange, because all they need is some slow cooking and you'll get thin crispy skin and beautiful melt-in-your-mouth meat. Check out this recipe, which works a real treat.
Copyright © David Loftus
Sweet duck legs cooked with plums & star anise
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Nutritional Information - Amount per serving:
- Calories 760kcal
- Carbs 29.9g
- Sugar 29.5 g
- Fat 39.7g
- Saturates 10.5g
- Protein 68.8g
This recipe is from:
Jamie's Dinners
Method
Place the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. To really get the flavours going, you could keep this in your fridge to marinate for up to 2 days. Then get yourself a pan, casserole or high-sided roasting tray that snugly fits the duck legs. Place the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all up using your fingers, and place the duck legs on top.
Place the tray in a preheated oven at 170°C/325°F/gas 3 for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce. It's now down to you how you would like to serve it. You could have it as a starter with some of the little Chinese pancakes that you can buy, or served simply with rice or noodles and the chunky, jammy plum sauce that the duck has cooked in.
BUYING SUSTAINABLY SOURCED FISH
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council
http://www.msc.org/
Fish Online
http://www.fishonline.org
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