This Morning's slow roast duck legs
Published Friday, 04 April 2014
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.
This Morning's slow roast duck legs. (© ITV)
1 hour approx.
Slow Roast Duck Legs with Sweet & Sour Rhubarb Relish
- 4 large duck legs, trimmed, knuckle removed
For the rub:
- 1 tbsp salt
- 2 tsp freshly milled black pepper
- 2 tsp five spice
For the relish:
- 150g soft brown sugar
- 100mls cold water
- 1 small onion, peeled and very chopped finely
- 2 tbsp finely chopped ginger
- 1 tbsp lemon grass puree
- 300g rhubarb, cut into 2cm pieces and washed well
- black pepper
- 2 tbsp extra virgin olive oil
- 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.
Marinated Red Cabbage Salad
- 250g red cabbage very finely sliced, best on a Japanese mandolin
For the dressing:
- 2 cloves of garlic, peeled and finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp sunflower oil
- 1 tbsp walnut oil
- 2 tbsp Dijon mustard
- 3 good pinches of castor sugar
- 2 tbsp chopped basil
- 2 tbsp fresh coriander
- salt and freshly milled black pepper
- 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
© UTV News