Crispy duck with clementines

Treat yourself to duck for dinner, roasted with shallots and sweet clementines. Leave the duck to chill overnight with a salt rub for crisp, golden skin

  • Prep:15 mins
    Cook:2 hrs
    plus overnight marinating
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 421
  • fat 20g
  • saturates 5g
  • carbs 10g
  • sugars 0g
  • fibre 4g
  • protein 48g
  • salt 2.8g


  • 4 duck legs
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp sea salt
  • 7 banana shallots, peeled and halved
  • 4 clementines, peeled and halved
  • 2 bay leaves
  • 350ml hot chicken stock
  • ½ tbsp cider vinegar
  • green veg and potato dauphinoise (see below), to serve (optional)


  1. Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.

  2. The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.

  3. Remove the foil, then cook for a further 20 mins until crisp and tender – the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.

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