|Sat Fat 5.3g||6%|
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!
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
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
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