Sweet duck legs cooked with plums & star anise
If you are the type of person who goes into a supermarket and buys prepacked chicken or duck breasts, thighs or drumsticks, then I really want to start you thinking along the lines of buying a whole chicken or duck. It's far better to buy the whole bird and then remove the breasts or legs. I've also noticed that duck legs aren't as popular, because the packs of duck legs never seem to shift from the supermarket shelves like the chicken ones do – which is strange, because all they need is some slow cooking and you'll get thin crispy skin and beautiful melt-in-your-mouth meat. Check out this recipe, which works a real treat.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 fat duck legs
- 4 tablespoons soy sauce
- 3 teaspoons five-spice
- 1 handful star anise
- ½ stick cinnamon
- 1 tablespoon olive oil
- 1-2 fresh red chillies, deseeded and sliced
- 16 plums, halved and destoned
- 2 tablespoons Demerara sugar