Mary Berry’s Roasted Duck Legs Japanese Style
Inspired by Japanese flavours of miso, soy, ginger and rice vinegar, Mary Berry's roasted duck legs are a tender, flavourful way to cook with duck.
From the book
These have been inspired by our daughter Annabel’s love of Japanese cooking. On her travels, she took a day’s cooking course in Kyoto and learnt authentic methods and flavours. As a nation we have embraced the fresh, full flavoured cuisine and, for me, duck is the perfect recipe to show it off.
|6||duck legs (about 250g/9oz each)|
|900ml (1½ pints)||chicken stock|
|6cm (2½ in)||fresh root ginger, peeled and cut into 8|
|2||fat garlic cloves, each quartered|
|For the sauce:|
|6 tbsp||white miso paste|
|4 tbsp||soy sauce|
|finely grated zest and juice of 1 lime|
|5cm (2in)||fresh root ginger, peeled and very finely grated|
|2 tbsp||sesame oil|
|6 tbsp||maple syrup|
|3 tbsp||Japanese rice vinegar or white wine vinegar|
|2 tbsp||pomegranate molasses|
To make the sauce, measure the cornflour into a small pan and stir in the miso paste, soy, lime zest and juice until smooth. Add the remaining ingredients and a little salt and black pepper. Bring to the boil, stirring all the time, until thickened and coating the spoon. Set aside.
To cook the duck, arrange the legs in a large saucepan so they fit snugly in a single layer. Cover with the stock and add the ginger and garlic. Bring to the boil, cover, reduce the heat and simmer for about 1½ hours, or until tender. Set aside to cool in the stock.
Preheat the oven 220°C/200°C fan/Gas 7.
Remove the duck legs from the cooking liquid, reserving a small amount for the sauce, and place the legs in a single layer, skin side up, in a roasting tin. Brush a little of the sauce over the top of the duck legs and slide into the oven for about 20–25 minutes, until glazed and brown.
Meanwhile, reheat the remaining sauce in a small pan. Add a little of the reserved stock to thin the sauce, if necessary, then serve alongside the legs with pak choi or edamame beans.
Duck legs can be poached up to a day ahead. Sauce can be made up to 4 days ahead.
Freezes well after first cooking.