Here at Heart Home we're big fans of recipes that require minimum fuss for maximum taste. This succulent duck recipe delivers on both counts. A quick and easy meal for mid-week suppers but special enough for entertaining at the weekends too. Enjoy.
5 minutes preparation: 1 hour and 30 minutes cooking
2 Gressingham Duck legs
1/2 teaspoon of ground cumin
1/2 teaspoon of ground paprika
Salt and pepper
200g sweet chilli sauce for cooking and extra for dipping
150g mixed leaves
Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4
Season the duck legs with salt and pepper on both sides. Then mix the cumin and paprika together in a bowl and rub into the legs. Place the duck legs on a wire rack on a baking tray and put in them in the oven. Cook for approx 1 hour and 10 minutes and take out of the oven. Pour the chilli sauce over the 2 legs and return to the oven on a lower temperature of 160oC for 20 minutes.
Take the duck legs out of the oven and allow to cool for a short period of time. Shred the duck with 2 forks and discard the bones. Divide the mixed leaves onto 2 plates and top with the shredded duck. Garnish with spring onions and serve with extra sweet chilli sauce.
Gressingham has lots of recipes along with “how-to” videos on their website www.gressinghamduck.co.uk