This Morning's slow roast duck legs

This Morning's slow roast duck legs

After a long week, Phil Vickery is in the This Morning kitchen with a weekend treat, whipping up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad.

Slow Roast Duck Legs with Sweet & Sour Rhubarb RelishIngredients:4 large duck legs, trimmed, knuckle removedFor the rub:1 tbsp salt2 tsp freshly milled black pepper2 tsp five spiceFor the relish:150g soft brown sugar100mls cold water1 small onion, peeled and very chopped finely2 tbsp finely chopped ginger1 tbsp lemon grass puree300g rhubarb, cut into 2cm pieces and washed wellsaltblack pepper2 tbsp extra virgin olive oilMethod: Pre heat the oven to 180°C gas 4.Mix the salt, pepper and five spice together well.Rub over the duck legs both sides and leave for 30 minutes (best overnight)Heat an ovenproof frying pan, add the legs skin side down.Leave to brown for 2-3 minutes, then place in the oven.Cook for 30 minutes, then turn over and cook for a further 30 minutes, or until cooked but not overcooked. When cookede remove, cover loosely with fil and rest for 30 minutes minimum.Meanwhile place the sugar, water, onion, ginger, lemon grass puree, into a stainless steel saucepan and bring to the boil, then simmer for about 5 minutes.Add the rhubarb and bring back to the boil, once simmering cook until soft then leave to cool. Then stir in the olive oil.Serve the duck legs with the relish and salad.CHAR(13) + CHAR(10)Marinated Red Cabbage SaladIngredients:250g red cabbage very finely sliced, best on a Japanese mandolinFor the dressing:2 cloves of garlic, peeled and finely chopped3 tbsp extra virgin olive oil2 tbsp sunflower oil1 tbsp walnut oil2 tbsp Dijon mustard3 good pinches of castor sugar2 tbsp chopped basil2 tbsp fresh coriandersalt and freshly milled black pepperMethod:Place the mustard, garlic, sugar and salt and pepper into a bowl and mix really well.Gradually add the oils, and pour over the cabbage and again, mix well.Cover and leave to marinate, at least 2 hours, best overnight.Re mix occasionally


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