I tried Jamie Oliver’s recipe for sweet duck legs cooked with plums and star anise… without the anise (I didn’t have any). The comments attached to the recipe show that some folks haven’t had success with it. I thought I would give it a go anyway but follow the instructions to the letter. Well, except for omitting the star anise, using dried chilli flakes for fresh and substituting honey for the sugar! I used the small top oven rather than the fan oven which seems to retain the juices from the meat better.
I marinated the duck legs overnight in the fridge using Tamari wheat free, fermented soy sauce. I didn’t have a dish which would fit two duck legs ‘snugly’ so decided to cook each once singly in a small dish.
I kept a wary eye on the duck while it was cooking. After 1 hour there was plenty of juice in each of the dishes so I felt quite happy that it would all turn out o.k.
And so it did. The duck was served with mashed cauliflower, asparagus and peas picked from the garden. We ate the plum sauce too. It would have been criminal to just eat the duck and bin the glorious reduced plummy sauce.
PrimalMan’s comment: “Mmmmmmm, that was very nice.”
Primal Anne’s taste rating: 4/5