19/11/2014

Duck marinade:

60ml Mirin
30ml Dark soy sauce
1 tsp sesame oil
2 tbsp maple syrup
1 scallion, finely sliced
1cm fresh ginger, grated
1 small garlic clove, grated
2 duck legs

Potato hash:
400g Maris Piper potatoes, diced
60 tbsp rapeseed or olive oil
1 tsp salt
½ medium onion, diced
½ green pepper, diced
1 pomegranate

1. The night before: Mix all the marinade ingredients together except the duck legs. Put the legs into a resealable bag and pour over the marinade. Remove the air and seal the bag. Leave for at least 8 hours or overnight in the fridge to marinade.

2. The next day: Lift the bags out of the fridge whilst you heat the oven to 120°C/100°C fan. Transfer the contents of the bag to a roasting tray and leave to cook low and slow for a good 8-10 hours or until the juices run clear.

3. When the duck is nearly ready prepare the hash; heat the oven to 200°C/180°C fan. If you like your duck crispy leave it in for the last 15 mins to crisp the skin. Toss the potatoes in 2 tbsp of the oil and the salt and roast until barely cooked, about 10 mins.

4. Heat the remaining oil in a large pan and fry the potatoes until lightly browned. Add the onion and pepper for the last 5 mins.

5. To serve lay the hash on the serving dish and use the back of a spoon to hit out the pomegranate seeds. Lay the duck on top and pour over and remaining roasting liquid and a sauce.