Whisky and marinalade glazed duck

• porsjoner: 6
• total tid: 50 min

Ingredienser

4tbsp good quality marmalade

1tbsp Dijon mustard

1 tsp English mustard powder diluted in Itsp water

3tbsp whisky (we used Monkey Shoulder)

6 large duck legs, brought to room temperature

200ml chicken stock

1 whole star anise

Fremgangsmåte

1 Heat the oven to 220C/Gas Mark 7. Mix together the marmalade, mustards and whisky, and season well.

2 Slash the duck legs and spread the marmalade mixture over, making sure to get into those cracks.

3 Place in a roasting tin and pour the stock and star anise around.

4 Roast for 35mins until cooked through. Perfect served with mash and fine chopped spring onions.

Notater

This wow-factor dish is sweet, sticky and wonderfully tender, and goes beautifully with mash. Who needs to know it's this easy?