Recipe Sections
4-6 people
If you are unable to find cranberry and orange sauce, simply add a little orange juice to ordinary cranberry sauce.
Yorkshire puddings have been around since the dawn of time and this recipe is just a clever little add-on to make your shared table platters look that much more appetizing this year.
1 packet Luv-a-Duck Roast Duck Legs (2 portions)
1 jar of cranberry and orange sauce
4 cups spinach, washed
2 tsp olive oil
Small knob of butter
Chives to garnish
Salt and pepper
For the yorkshire puddings:
100g plain flour
Pinch salt
1 egg
300ml milk
1 tbsp Luv-a-Duck duck Fat
To make the yorkshire puddings :
Sift the flour and salt together into a mixing bowl and make a well in the centre.
Crack in the egg and mix with a wooden spoon slowly incorporating the flour. When the mix is getting thick add the milk gradually until a good batter consistency has been achieved.
Heat the moulds in the oven 220 deg.
When hot, add the duck fat and return to the oven to allow the duck fat to become hot.
Pour in the batter and quickly return to the oven.
Cook for 10 - 20 mins until the puddings rise & are golden.
Remove the roast duck legs from the pack and cut the bones from the meat.
Place the roast duck leg meat skin side up on an oven tray. Using a pastry brush coat the roast duck legs with the cranberry and orange sauce and place into the oven on 180C for 15 minutes.
During the cooking time, repeat the glazing process.
In a fry pan heat some oil and a little butter, add the washed spinach and toss until cooked. Season to taste and set aside.
Lay the mini Yorkshire puddings on a platter and top with spinach.
Remove the glazed roast duck legs from the oven and slice into thin slices. Arrange the glazed roast duck leg meat on top of the spinach. Garnish with finely chopped chives and serve.