![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/04\/ducklegs.png\" "\\"duck")
<\/a><\/p>\nPhil 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 \u2013 but for how much longer now that he has told the nation.<\/p>\n
Phil\u2019s dish is roast duck legs sweet and sour rhubarb relish alongside a marinated red cabbage salad for a weekend supper.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Add the rhubarb and bring back to the boil, once simmering cook until soft then leave to cool. Then stir in the olive oil.<\/p>\n
Serve the duck legs with the relish and salad.<\/p>\n