This Morning's slow roast duck legs

Published Friday, 04 April 2014
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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
This Morning's slow roast duck legs. (© ITV)
4 people
Preparation time
20 minutes
Cooking time
1 hour approx.
2 people
Preparation time
20 minutes
Cooking time
10 minutes

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
  • salt
  • black pepper
  • 2 tbsp extra virgin olive oil


  1. Pre heat the oven to 180°C gas 4.
  2. Mix the salt, pepper and five spice together well.
  3. Rub over the duck legs both sides and leave for 30 minutes (best overnight)
  4. Heat an ovenproof frying pan, add the legs skin side down.
  5. Leave to brown for 2-3 minutes, then place in the oven.
  6. 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.
  7. 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.
  8. Add the rhubarb and bring back to the boil, once simmering cook until soft then leave to cool. Then stir in the olive oil.
  9. 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


  1. Place the mustard, garlic, sugar and salt and pepper into a bowl and mix really well.
  2. Gradually add the oils, and pour over the cabbage and again, mix well.
  3. Cover and leave to marinate, at least 2 hours, best overnight.
  4. Re mix occasionally
© UTV News
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