Phil Vickery cooks a delicious duck leg dish in the This Morning kitchen and says it is a dish well worthwhile because duck legs are half the price of duck breast – but for how much longer now that he has told the nation.
Phil’s dish is roast duck legs sweet and sour rhubarb relish alongside a marinated red cabbage salad for a weekend supper.
For his dish Phil used: 4 large duck legs, 1 tbsp salt, 2 tsp freshly milled black pepper, 2 tsp five spice, 150g soft brown sugar, 100mls cold water, 1 small onion, peeled and very chopped finely, 2 tbsp finely chopped ginger, 1 tbsp lemon grass puree, 300g rhubarb, cut into 2cm pieces and washed well, salt, black pepper, 2 tbsp extra virgin olive oil.
To prepare it: Mix the salt, pepper and five spice together well then rub over the duck legs both sides and leave for 30 minutes or overnight.
Heat an ovenproof frying pan, add the legs skin side down, leave to brown for 2-3 minutes, then place in a preheated at 180C oven.
Cook for 30 minutes, then turn over and cook for a further 30 minutes, or until cooked but not overcooked. When cooked remove, cover loosely with fil and rest for 30 minutes minimum.
Meanwhile place the sugar, water, onion, ginger, lemon grass puree, into a stainless steel saucepan and bring to the boil, then simmer for about 5 minutes.
Add the rhubarb and bring back to the boil, once simmering cook until soft then leave to cool. Then stir in the olive oil.
Serve the duck legs with the relish and salad.