Maple-glazed duck with orange & watercress salad, served on a plate

Maple-glazed duck with orange & watercress

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Prep: 35 mins Cook: 1 hr, 30 mins

Easy

Serves 8

Impress your guests with roasted duck legs in a sweet and sticky glaze of maple syrup, soy sauce and orange juice, paired with a punchy orange and watercress salad

Nutrition and extra info

Nutrition: Per serving

  • kcal509
  • fat21g
  • saturates6g
  • carbs27g
  • sugars26g
  • fibre1g
  • protein51g
  • salt2.4g
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Ingredients

  • 8 duck legs

For the glaze

  • 5 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 5 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 3 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp orange juice
  • 1 cinnamon stick
  • large piece of ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the dressing

  • 3 tbsp runny honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp orange juice
  • 100ml chicken stock
  • 2 tbsp extra virgin rapeseed oil

To serve

  • 200g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 oranges, peeled and segmented
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool. 

  2. After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.

  3. While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don’t blowtorch on parchment or a non-heat resistant plate.

  4. To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.

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