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 / 90 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!

Preheat oven to 190°C/170°C fan.

Place the raw potato wedges on a lined baking tray. Add the duck, shallots and carrots. Mix all the ingredients for the cooking liquid and pour over the top of the tray. Cover with foil and bake in the oven for an hour.

Take the tray out of the oven and remove the foil, putting it to one side. Place the tray back in the oven for another 30 minutes to crisp up the duck skin. Remove from the oven and replace the foil. Leave to rest for 10 minutes before eating.

Top with coriander leaves to serve.

Ingredients

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

2 duck legs

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

200g chantenay carrots, whole

For the cooking liquid

1tsp 5 spice mix

1-star anise

1tbsp light soy sauce

2 bay leaves

1 orange, skin removed with peeler, plus juice

1tsp honey

1 red chilli, split

 To garnish, coriander

2 fluffy potatoes (such as Maris Piper), cut into thin wedges 2 duck legs 10 small shallots, peeled and halved (or 1 red onion) 200g chantenay carrots, whole For the cooking liquid 1tsp 5 spice mix 1-star anise 1tbsp light soy sauce 2 bay leaves 1 orange, skin removed with peeler, plus juice 1tsp honey 1 red chilli, split  To garnish, coriander

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