Baked spiced duck legs with plums
The original recipe on which this oven baked spiced duck legs with plums is based was one byJamie Oliver– I adjusted the amounts a bit to suit my taste. I’ve made this dish several times over the years, as it cooks by itself in the oven, so I hardly have to do anything. It’s an ideal dish for many occasions during the winter festivities, including Valentine’s Day and Chinese New Year. Best served with boiled rice and a couple of side dishes – or you can shred the meat and serve wrapped in Chinese pancakes as a starter or party nibble.
Ingredients
Method
- Place the duck legs in a shallow dish, add the soy sauce, spices and oil. Marinate overnight if possible, or at least 2 hours, turning them over regularly.
- Preheat the oven to 170°C.
- Halve the plums and remove the stones. Deseed and thinly slice the chilli. Cover the bottom of a large, a heavy-based casserole dish with the plum halves (turned upwards), then sprinkle with the sugar. Add the chilli, cinnamon and star anise.
- Place the duck legs on top and pour over the marinade.
- Cover with a lid or foil and cook for 2 hours until the meat easily comes away from the bone. Discard the star anise and cinnamon stick, then season to your liking and serve.