FOOD & ENTERTAINMENT
Recipe time! Spiced duck with orange
Ian Senior of Keelings Fish bar Barnsley cooks duck legs with chillies, star anise and orange; a lovely early summer dish to enjoy outdoors
Serves 4
INGREDIENTS 4 duck legs
1 tbsp chopped garlic
3 tbsp peeled and chopped ginger or galangal 1 litre orange juice with bits 4 tbsp fish sauce 1 tbsp Demerara sugar 4 whole star anise 2 birds eye chillies
3 lemongrass stalks, peeled and chopped Freshly ground black pepper
6 spring onions, finely shredded length ways ½ tsp cornflower
METHOD
Heat a large heavy-based frying pan over a medium heat. Cook the duck legs skin side down for approximately 6-7 minutes until the skin is crispy but not burned, then 2-3 minutes on the other side until the fat has rendered off. Once cooked, remove the legs and place to one side. Pour off the excess fat leaving about 1 tablespoon in the pan.
Note: keep the excess fat for roast potatoes. Add the garlic and ginger to the frying pan and cook gently until soft, then add the duck legs back to the pan. Add the fish sauce, orange juice, star anise, chillies, lemongrass and seasoning. Simmer gently for about 1 hour and
20 minutes. Then add the sugar.
Remove the duck legs to four serving plates. Skim the sauce of any fat then bring to the boil until reduced. Mix a teaspoon of water to the cornflower then add to the orange sauce and simmer until it thickens (about one minute). Add the spring onion and pour over the duck. We eat ours with just steamed jasmine rice and a papaya salad or a little cauliflower just added 10 minutes before the end. I found spicy chillies and ginger work well with cauliflower.
Che’s Tip: Peel the ginger with a spoon turned round.
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and Fri, Sat & Sun 12pm-5pm Savouries
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Sweet Tooth
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£18.00 pp with tea or coffee £21.00 pp with a glass of candy floss Prosecco
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www.resdiary.com/restaurant/MercureBarnsleyTankersleyManorHotel
Tankersley Manor Hotel & Spa Church Lane, Tankersley, Barnsley, S75 3DQ (Just off junction 36 M1) Tel 01226 744 700
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