Sticky spiced duck legs with plums
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Sticky spiced duck legs with plums
Recipe by Lucy Jessop
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
689Kcal
Fat
23gr
Saturates
5gr
Carbs
67gr
Sugars
24gr
Fibre
7gr
Protein
49gr
Salt
0.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 430g pack duck legs (2 legs)
- 6 firm but ripe plums
- 4 echalion shallots
- 125g brown basmati rice
- 25g blanched hazelnuts
- 1-2 tbsp chopped coriander
For the marinade
- 1 heaped tsp Chinese five spice paste (from a 100g jar)
- 2 tbsp hoisin sauce
- juice and finely grated zest of ½ orange
- 1 tsp clear honey
- 1 cinnamon stick
- 1 star anise (optional)
Step by step
Get ahead
Marinate the duck up to a day ahead; keep chilled.
- In a medium bowl, mix together the marinade ingredients. Trim the duck of any excess fat, turn the duck in the marinade, then cover and chill for at least 2 hours or overnight.
- Preheat the oven to 160°C, fan 140°C, gas 3. Tip the duck legs and marinade into a medium roasting tin, cover with foil and roast for 1 hour 30 minutes; remove the tin from the oven.
- Halve and stone the plums and halve the shallots lengthways and peel; arrange both around the duck legs. Return to the oven, uncovered, for a further 1 hour 30 minutes until the meat is falling away from the bone.
- About 30 minutes before the duck is due to come out of the oven, cook the rice in boiling salted water for about 20 minutes, drain and return to the pan. Spread the hazelnuts out on a roasting tray and roast in the oven for 10-15 minutes until toasted. Cool slightly, then roughly chop. Fold into the rice.
- Serve the duck with the plums, shallots and hazelnut rice; scatter with chopped coriander. Discard the cinnamon stick and star anise, if using, before serving.
