Jamie's Dinners
By Jamie Oliver
With easy soy sauce marinade
About the recipe
Cooked slowly to give you thin, crispy skin and beautiful, melt-in-your-mouth meat.
Recipe From
4 fat legs of duck
4 tablespoons soy sauce
3 teaspoons five-spice
a handful of star anise
½ a stick of cinnamon
1 tablespoon olive oil
1–2 fresh chillies, deseeded and sliced
16 plums, halved and destoned
2 tablespoons Demerara sugar
Support your local duck farmers – look for free-range farms in your area and help the British farming industry. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Living a good life generally means they have better flavour and texture.
If you are the type of person who goes into a supermarket and buys pre-packed 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.
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