Distinctive, gamey-tasting duck breasts go beautifully with the sweet, juicy apricots.
12 people made this
4 duck legs
1 tsp salt
11/4 tsp Chinese five-spice powder
411g can apricot halves in juice, drained
1 tbsp caster sugar
2 tsp flour
100ml chicken stock
1 tbsp white wine vinegar
2 tsp runny honey
piece of stem ginger in syrup, drained and sliced into thin sticks
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 200°C (gas 6). Place the duck legs on a rack in a roasting tin, prick the skin all over with a fork, then sprinkle with salt and 1 tsp of the five-spice powder to help to crisp and flavour the skin.
Roast for 50 minutes until crispy and cooked through. Spread the apricots in a shallow ovenproof dish (reserving the juice), sprinkle with the sugar and bake in the oven for the last 15 minutes of the duck cooking time until lightly caramelised.
Remove the duck to a warmed serving plate and pour off all but 1 tbsp of fat from the tin and place on the hob. Stir in the flour and cook, stirring, until well browned. Add the stock, vinegar and reserved apricot juice and cook, stirring, until thickened. Stir in the honey, ginger and 1/4 tsp of five-spice powder.
Serve the duck with the hot apricots and spoon over the fruity sauce.
*For a fruity variation, replace the apricots with canned peaches, plums or pineapple. *This would be good served with basmati and wild rice and mange-tout.