I used just two duck legs here but to be honest you could use four as there is more than enough sauce produced by the vegetables and fruit. If you use four duck legs then double up on the marinade ingredients.
Serve this with new potatoes or mashed potatoes to mop up the sauce.
Ingredients
Serve this with new potatoes or mashed potatoes to mop up the sauce.
Ingredients
- 2 - 4 duck legs
- 50g ginger root
- 10 ml light soy sauce plus extra to drizzle
- 1 aubergine, sliced
- 2 onions, sliced
- 4 plums, halved and stoned
- 1 orange, sliced
- Juice of one orange
- 6 tbsp olive oil
- a few sprigs of rosemary
- Heat the oven to 160 C
- Grate the ginger onto a paper towel or clean cloth. Squeeze tightly to extract the ginger juice. You should collect approximately 30 ml.
- Add the soy sauce to the ginger juice and place with the duck legs in a plastic bag or bowl. Marinade the duck legs for 24 hrs turning once or twice.
- Pat the duck legs dry with a paper towel and fry in a dry pan to brown the skin.
- Arrange the sliced onions over the base of a baking dish then add the aubergine slices and plums. Place the duck legs on top.
- Tuck the orange slices around the duck and pour over the orange juice. Add a few sprigs of rosemary and drizzle the dish with olive oil and soy sauce.
- Bake for 2 hrs until the duck is tender.
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