Roast Duck Legs with Blueberry Sauce
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Prep: 20 mins
Cook: 1 hr
Our Jassy's given the duck and fruit combo a twist and paired crisp-skinned roast duck legs with seasonal stars blueberries and punchy star anise.
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870 kcal
(per portion)
Ingredients you'll need
  • 2 duck legs
  • 1 tsp China 5 spice
  • 200g white basmati rice
  • 125g blueberries
  • 1cm slice of ginger
  • 1 tbsp red wine vinegar
  • 1 star anise
  • 1 tbsp tamari
  • 40g honey
  • 50g watercress
From your kitchen
  • Sea salt
  • 400ml boiling water
  • Freshly ground pepper
You'll need
  • Kitchen paper
  • Roasting tin
  • Wire rack
  • Small pan with a lid
  • Large pan with a lid
  • Colander
Step by step this way
  • 1.

    Heat your oven to 190°C/Fan 170°C/Gas 5. Pat the duck legs dry with kitchen paper. Prick them all over with a skewer or fork (this will help make the skin crispy). Rub a little salt and pepper into the skin. Dust ½ tsp China 5 spice over each leg. Lay the duck legs, skin-side up, on a wire rack in a roasting tin. Roast for 1 hr till golden and crisp.

  • 2.

    When the duck is 20 mins from being ready, tip the rice into a bowl. Cover with cold water. Whisk for 1-2 mins till the water is cloudy (this is the starch). Drain and rinse. Tip into a small pan. Add 400ml boiling water and a pinch of salt. Cover.

  • 3.

    Bring the rice to the boil, then turn the heat right down and very gently cook for 8 mins till all the water is absorbed. Take off the heat and leave to keep warm in the pan.

  • 4.

    While the rice cooks, tip the blueberries into a small pan. Slice 1 cm off the thumb of ginger. Peel and grate it. Add it to the pan. Add 1 tbsp of the vinegar.

  • 5.

    Add 1 star anise to the pan. Pour in 1 tbsp tamari and the honey. Set the pan over a medium heat. Gently cook for 10 mins, stirring now and then, till the blueberries break down and form a sauce. Take off the heat. Taste and add more tamari or vinegar if you think it needs it. Put on the lid on to keep it warm.

  • 6.

    The duck legs should be golden and crisp. Arrange them on warm plates and serve them with the rice, handfuls of watercress and the warm blueberry sauce.

  • 7.

  • 8.

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