The beauty of slow-cooking is, in part, down to the aromas that slowly emanate from the oven as the food cooks. As these duck legs ticked over my nose was teased with the mellow notes of five-spice, garlic and onion. That it’s a dish that takes all of 5 minutes preparation and an hour or two’s patience is only a bonus.
2 duck legs
1 teaspoon Chinese five-spice
2 cloves of garlic, unpeeled and lightly crushed
1 onion, peeled and sliced
Olive oil, salt, pepper
- Preheat the oven to 170C. Rub the skin side of the duck legs with a generous pinch of salt and the five spice. Heat a little oil in a frying pan over a medium heat and add the legs, skin side down. Fry for 10 minutes until browned and crisp.
- Remove the legs and add the onion and garlic. Prod around the pan until coated in the duck fat, season with salt and pepper and lay the legs on top. Cover with a lid or tin foil, and pop in the oven for an hour and a half, until soft and yielding to the advances of a fork.
- Remove from oven and rest whilst you prepare your veg. In this case I par-boiled some sliced potatoes, fried them with the duck fat, and served them with some Chinese cabbage fried with mustard seeds, garlic and chilli.