• 4 duck leg portions
  • ½ teaspoon Chinese five-spice powder
  • 300 ml (½ pint) freshly squeezed orange juice
  • 2 tablespoons clear honey
  • 2 cloves
  • 1 tablespoon Cointreau or brandy
  • 10 kumquats, sliced
  • 1 tablespoon chopped flat leaf parsley
  • salt and pepper

Place the duck legs on a rack standing inside a roasting pan, season well with salt, pepper and the five-spice powder and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 35 minutes.

Put the orange juice, honey, cloves, Cointreau or brandy and kumquats in the roasting pan under the rack after roasting the duck for 10 minutes. Return the pan to the oven for the remaining 25 minutes.

Remove the duck from the oven and add to the roasting pan with the kumquat sauce. Simmer gently together on the hob for 10 minutes.

Add the chopped parsley to the sauce, thickly slice the duck and serve piping hot with boiled potatoes and green beans.

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