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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

Mary Berry

Introduction

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.

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Ingredients

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:
2 tsp cornflour
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

Method

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.

Mary’s tips:

Duck legs can be poached up to a day ahead. Sauce can be made up to 4 days ahead.

Freezes well after first cooking.

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From the book: Love to Cook

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