THREE WAYS WITH CITRUS
Keep your eyes peeled for this year’s citrus season! Here are some tangy treats from three celebrity chefs
Top TV chefs Tom Kerridge, Rosie Birkett and John Torode share some zingy treats
Tom Kerridge’s maple-glazed duck with orange & watercress Duck legs are one of those ingredients that everyone seems to love butno one cooks for themselves. They make the perfect main course as they’re already portioned and they don’t dry out if you cook them ahead and reheat them. Q Serves 8 (easily halved) Q Prep 35 mins Q Cook 1 hr 30 mins
8 duck legs
FOR THE GLAZE
5 tbsp soy sauce
5 tbsp maple syrup
3 tbsp honey
3 tbsp orange juice
1 cinnamon stick large piece of ginger, finely grated
FOR THE DRESSING
3 tbsp runny honey
2 tbsp rice wine vinegar
2 tbsp soy sauce
3 tbsp orange juice
100ml chicken stock
2 tbsp extra-virgin rapeseed oil
200g watercress, to serve
4 oranges, peeled and segmented, to serve
1 Heat the oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the
cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.
2 After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.
3 While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don’t blowtorch on parchment or a non-heat resistant plate.
4 To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.
PER SERVING 509 kcals, fat 21g, saturates 6g,
carbs 27g, sugars 26g, fibre 1g, protein 51g, salt 2.4g