|Sat Fat 5.3g||6%|
Preheat oven to 190°C/170°C fan.
Place the raw potato wedges on a lined baking tray. Add the duck, shallots and carrots. Mix all the ingredients for the cooking liquid and pour over the top of the tray. Cover with foil and bake in the oven for an hour.
Take the tray out of the oven and remove the foil, putting it to one side. Place the tray back in the oven for another 30 minutes to crisp up the duck skin.
Remove from the oven and replace the foil. Leave to rest for 10 minutes before eating.
Top with coriander leaves to serve.
2 Rooster potatoes, cut into thin wedges
2 duck legs
10 small shallots, peeled and halved (or 1 red onion)
200g small carrots, whole
For the cooking liquid
1tsp 5 spice mix
1 star anise
1tbsp light soy sauce
2 bay leaves
1 orange, skin removed with peeler, plus juice
1 red chilli, split
To garnish, coriander
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!