Maple-glazed duck with orange & watercress

You will need…

Maple-glazed duck with orange & watercress

Duck leg

8

The glaze

Soy sauce

5tbsp

Maple syrup

5tbsp

Honey

3tbsp

Belvoir Farm Orange Coridal

3tbsp

Cinnamon stick

1

Fresh ginger

1 large piece, grated

The dressing

Runny honey

3tbsp

Rice wine vinegar

2tbsp

Soy sauce

2tbsp

Belvoir Farm Orange Cordial

3tbsp

Chicken stock

100ml

Rapeseed oil

2tbsp

To serve

Watercress

200g

Oranges

4, peeled & segmented

Method

1.

Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and coridal into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.

2.

After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.

3.

While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don’t blowtorch on parchment or a non-heat resistant plate.

4.

To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.

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