Another recipe I can’t claim credit for but, thanks to Martin over at 2K Games, I CAN take credit for eating it. And before you write in, go with the marmite. Sounds crazy, vile even, but it works. You could vary this by playing with the spices you put in. Cloves, chinese five spice and star anise all might add something to it.
It should be noted that didn’t follow Martin’s recipe to the letter. I only used one duck leg per person because I’m not a fat lad and I did my potatoes differently but it was still utterly delicious.
Especially the jus.
Ingredients (for 1):
- 1 large potatoes, sliced lengthways, about 1cm thick, keeping skin on
- 2 duck legs
- 1 large garlic cloves, chopped finely
- 3 spring onions, sliced finely
- Knob of butter
- 1/3 pint of stock (chicken or beef)
- Tbsp red wine vinegar or ½ glass of red wine
- 1 Tsps Marmite
- Green beans
- Smoked paprika
- Mild chilli powder
Cover the potato slices in oil and put on a baking tray in an oven pre-heated to 200.
At the same time, place the duck legs on a rack over another baking tray, baste with a little oil on top, season with pepper then place in middle of the oven.
Keep an eye on the potato slices and turn occasionally so they don’t stick to the tray.
After 30 minutes, heat up some oil in a saucepan and fry the spring onion and garlic until the garlic is bronzing (but not burning or it’ll taste bitter).
Add the butter and stock and continue to heat, add the red wine vinegar, Marmite and continue to reduce the mixture to a jus.
After 10 minutes, boil the green beans until just tender.
Once the potatoes and duck are cooked (about 50 minutes in total although you should remember to remove the potatoes sooner if they’re done), remove them.
Drain the green beans; put the potatoes in a bowl and dust with the smoked paprika and chilli powder.
To serve: Lay the green beans on a plate and place two duck legs on top, thin end of the bones pointing up and crossing each other. Arrange the potato slices on the side and drizzle the jus over everything.
