Warming Winter Traybake with Duck & Shallots

Warming Winter Traybake with Duck & Shallots
Prep in Prep in:
10 mins
Cook in Cook in:
1.5 hours mins
Serves Serves:
2
Per Serving %RI
KCAL 380 19%
Fat 5.3g 7%
Sat Fat 5.3g 6%
Sugar 17.8g 19%
Salt 1.7g 28%

Method

This delicious, yet easy tray bake recipe features duck leg, shallots, orange and a range of fragrant flavours which simmer and mix together beautifully. The inclusion of 5 spice, anise, bay leaves and honey leave a tantalizingly crispy skin on the duck which will delight the taste buds. Perfect for a winter warmer recipe!

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. Place the potato wedges on a lined baking tray. Add the duck, shallots and carrots. Mix together all the cooking liquid ingredients (except the fresh coriander) and pour over the potato mixture.. Cover with foil and bake in the oven for 1 hour.
  3. Remove the tray from the oven and remove the foil. Return the tray back into the oven for a further  30 minutes to crisp up the duck skin. Remove from the oven, cover and leave to rest for 10 minutes.
  4. Garnish with the coriander and serve.

Ingredients

2 fluffy potatoes (such as Maris Piper), cut into thin wedges

2 fresh duck legs

10 small shallots, peeled and halved (or 1 red onion)

200g baby chantenay carrots, left whole

For the cooking liquid:

1 teaspoon Chinese 5 spice powder

1 whole star anise

1 tablespoon light soy sauce

2 bay leaves

1 orange, skin removed with peeler and juiced

1 teaspoon runny honey

1 red chilli, cut in half lengthways

Fresh coriander, to garnish

2 fluffy potatoes (such as Maris Piper), cut into thin wedges 2 fresh duck legs 10 small shallots, peeled and halved (or 1 red onion) 200g baby chantenay carrots, left whole For the cooking liquid: 1 teaspoon Chinese 5 spice powder 1 whole star anise 1 tablespoon light soy sauce 2 bay leaves 1 orange, skin removed with peeler and juiced 1 teaspoon runny honey 1 red chilli, cut in half lengthways Fresh coriander, to garnish

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