Chinese Five-Spice Roasted Duck Legs with Lentils and Cherries
Photography by Josh Griggs.
The perfect combination of sweet and sour with tart cherries complementing the rich, meaty duck legs and a hearty salad of lentils and green beans.
Serves: 4
INGREDIENTS
4 duck legs (thigh and drumstick)
sea salt, ground pepper and ground Chinese five-spice
Mustard dressing
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1 tablespoon white wine vinegar
4 tablespoons olive oil
1 teaspoon honey
sea salt and ground pepper
Salad
¾ cup puy lentils, cooked as per packet instructions
1 small red onion, very thinly sliced
good handful fresh herbs ripped coarsely (I used mint and parsley)
250 grams green beans, blanched
680-gram jar pitted cherries, drained
METHOD
Preheat the oven to 180°C fan bake.
Season both sides of the duck with salt and pepper then sprinkle the flesh side with a little five-spice powder.
Heat a sauté pan over medium heat and add the duck, skin-side down. Cook until the skin is golden. Transfer to a shallow roasting tray and roast for 45 minutes or until tender.
Mustard dressing: Whisk all the ingredients together to make a thick emulsified dressing. Season.
Salad: Place the cooked puy lentils and the rest of the ingredients in a large bowl and toss with ¾ of the dressing.
To serve: Divide the salad between plates. Top with a duck leg, then drizzle over the remaining dressing.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!