Crispy duck with clementines

Duck always feels like a real treat, and it’s relatively easy to get hold of in most supermarkets. It works beautifully paired alongside citrus, like clementines. Leaving the duck to chill overnight with the salt rub is key, as it gives you the most satisfyingly crisp golden skin.

SERVES 4 PREP 15 mins plus overnight marinating COOK 2 hrs MORE EFFORT

4 duck legs

1 tbsp fennel seeds

1 tbsp coriander seeds

1 tbsp sea salt

7 banana shallots, peeled and halved 4 clementines, peeled and halved

2 bay leaves

350ml hot chicken stock

½ tbsp cider vinegar green veg and potato dauphinoise (see bbcgoodfood.com for a recipe), to serve (optional)

1 Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.

2 The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.

3 Remove the foil, then cook for a further 20 mins until crisp and tender – the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.

GOOD TO KNOW vit c • iron • 1 of 5-a-day

PER SERVING 421 kcals • fat 20g • saturates 5g • carbs 10g • sugars 9g • fibre 4g • protein 48g • salt 2.8g