Warming Winter Traybake with Duck & Shallots

Prep in:
10 mins
Cook in:
90 mins
Serves:
2
Per Serving %RI
KCAL 380 19%
Fat 5.3g 7%
Sat Fat 5.3g 6%
Sugar 17.8g 19%
Salt 1.7g 28%

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.

Ingredients

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

1tsp honey

1 red chilli, split

To garnish, coriander

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 1tsp honey 1 red chilli, split To garnish, coriander

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