Warming Winter Traybake with Duck & Shallots
- Prep in:
- 10 mins
- Cook in:
- 1.5 hours mins
- 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 the oven to 190°C, 170°C Fan, Gas Mark 5.
- 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.
- 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.
- 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
