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2 x pack of 500g Luv-A-Duk Confit Duck Legs
1 teaspoon Chinese 5 spice powder
¼ bunch coriander to garnish
Steamed rice to serve
Blood Orange Sauce:
1 cup water
1/2 cup honey
1 blood orange, sliced (or use regular oranges when out of Season)
¼ cup fish sauce
2 star anise
2 cinnamon quills
Juice of 1 lime (around ¼ cup)
To make the blood orange sauce, combine the water and honey in a small pan and bring to the boil. Reduce heat to a gentle simmer, stirring occasionally for 5-6 mins.
Add in the oranges slices, fish sauce, star anise and cinnamon. Simmer for a further 5 mins to infuse. Stir through the lime juice and remove from the heat. Keep warm.
Meanwhile for the duck, pre-heat the oven to 190 degrees C. Remove the duck from the pack and place skin side up on a lined baking tray. Sprinkle with 5 Spice powder and roast in the oven for 15-20 mins, or until golden and crisp.
Allow to rest for 5 mins before placing onto a serving platter. Drizzle over the blood orange sauce and garnish with coriander. Serve with steamed rice and Asian greens.
Recipe by Courtney Roulston and courtesy of Farm-to-Fork
You can use plums, blood oranges cherries or even regular oranges-depending on Seasonality and availability.