Epicure

SLOW-ROAST DUCK LEGS WITH SWEET-SOUR PLUMS

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Serves 8

for the plums

1.2kg (2lb 12oz) plums, preferably with crimson flesh

200ml (7fl oz) white wine vinegar or cider vinegar

200ml (7fl oz) red wine

500g (1lb 2oz) granulated or soft light brown sugar, or to taste

½ tbsp coriander seeds, crushed

½ tbsp yellow mustard seeds

1 cinnamon stick, broken in half

3 blades of mace seeds from 8 cardamom pods, ground

2 red chillies, halved, deseeded and finely sliced • Preheat the oven to 160°C / 325°F / gas mark 3. Halve and pit the plums and put them in a roasting tin with all the other plum ingredient­s. The plums have to be able to lie in a single layer. Bake for about 45 minutes. Now have a look and taste. You may need to adjust the sugar, depending on how tart the fruit is. Put the tin back into the oven and cook until the mixture is glossy and the chunks of soft plum are surrounded by a rich, thick syrup; this can take anything from 1½ to 2½ hours, depending on how ripe and juicy the plums are, and you’ll need to check every so often to see how they are doing and to stir them gently. Remember that syrups thicken as they cool. If you find that the plums are very dark, but you still have too much liquid, drain it off and reduce it by boiling, then return it to the plums. Leave to cool, then keep in the fridge, but return to room temperatur­e before serving. for the duck

10 rosemary sprigs

10 garlic cloves

8 duck legs sea salt flakes and freshly ground black pepper

• When you’re ready to cook the duck, preheat the oven to 180°C / 350°F / gas mark 4. Lay the rosemary sprigs and garlic cloves in a roasting tin in which the duck legs can lie in a single layer (you may need 2 tins) and arrange the duck on top. Sprinkle with salt and pepper and roast for 1 hour, then check to see whether the duck is cooked through. (Strain off the duck fat and keep it for roasting potatoes another day.)

• Serve duck with the plums and some mashed potatoes, celeriac mash, potatoes sautéed in duck fat, or even a barley pilaf.

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