Crispy Duck Legs with Tangerines
Crispy Duck Legs with Tangerines



  • 4 whole duck legs
  • 1 tbsp each fennel seeds and coriander seeds
  • 1 tbsp salt flakes
  • 7 shallots, peeled and halved
  • 4 tangerines, peeled and halved
  • 2 bay leaves
  • 300ml chicken stock
  • ½ tbsp red wine vinegar
  • Greens and mashed potatoes, to serve
  • Slash the duck skin and place the legs in a baking tray. Crush the seeds, combine with the salt, and rub all over the duck and leave to marinate in the fridge overnight. The next day, pat off the excess spice and salt mix, and preheat the oven to 220C. Roast the legs for 20 mins, then add the shallots to the tray and roast for 20 mins more.
  • Nestle in the bay leaves and tangerines, pour in the vinegar and stock, and cover the tray with foil. Reduce the heat to 180C, and cook for 80 mins. Remove the foil and cook for 20 mins more, or until the skin is crisp and the meat is very tender. Serve with mash and greens.
2 hrs
4 serving

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