• 4 duck legs
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp sea salt
  • 7 banana shallots, peeled and halved
  • 4 clementines, peeled and halved
  • 2 bay leaves
  • 350ml hot chicken stock
  • ½ tbsp cider vinegar
  • green veg and potato dauphinoise (see below), to serve (optional)


  • STEP 1

    Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.

  • STEP 2

    The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.

  • STEP 3

    Remove the foil, then cook for a further 20 mins until crisp and tender – the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.

Recipe from Good Food magazine, December 2021

Goes well with


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