Comments on: Recipe | Five-spice duck legs

By: Five Spice Duck Legs | The Boozy Rouge

Five Spice Duck Legs | The Boozy Rouge — Sun, 29 Sep 2013 20:14:41 +0000

[…] Recipe, by James Ramsden, can be found here […]

By: jamesramsden

jamesramsden — Sun, 23 Sep 2012 14:24:31 +0000

In reply to Rebecca M. Wow, that sounds fantastic! Glad it worked well for you.

By: Rebecca M

Rebecca M — Sun, 23 Sep 2012 14:23:33 +0000

Fantastic recipe! Followed the duck recipe to a tee and the it turned out beautifully tender and very tasty. Accompanied by Delia Smith’s slow braised red cabbage and Hugh Fearnly-Whittingstall’s potato rosti’s, the perfect Sunday lunch indeed.

By: Kathy Sartin

Kathy Sartin — Thu, 26 Apr 2012 18:45:35 +0000

I just tried it – with amendments too (sorry James!)

Fried the duck legs in a little sesame oil

Used coarse cut shallots, green peppers and mushrooms as the base, added some chilli flakes, and 1tbsp of soy sauce before loading on the duck. drizzled a little honey onto the duck breasts 2/3rds of the way through cooking.

The soy, honey and mushroom juices made a sauce that I then served with the duck over noodles.

Great!

By: jamesramsden

jamesramsden — Mon, 23 Apr 2012 11:57:20 +0000

In reply to Saz. Thanks for comment Saz. The duck will be cooked sooner but a little longer doesn't hurt. Well, not the duck, but clearly the onions. As I remember (it was some time ago) I put the duck directly on top of the onions so that the fat and the duck's cover prevented burning. But have added an edit. Thanks.

By: Russell

Russell — Fri, 06 Apr 2012 18:12:09 +0000

I found the same as Saz, the onion and garlic turned into charcoal but the flavours were great. Also the duck didn’t need so long in the oven. Just over an hour was more than enough. However, I guess this really depends on the size of the leg to start with. Really good and easy to do recipe though, I’ll definately be taking time out to perfect this.

By: Saz

Saz — Sun, 12 Feb 2012 17:42:44 +0000

The flavours are good but the timings are all wrong. The onions, exposed in the oven began to burn after only 20mins. I had to put a couple tablespoons of water in the pan, put a lid on it and lower the heat to 160c (fan). Also, the meat was cooked way before 1.5 hours.
As I’d put a lid on, the skin was no longer crispy.
Shame this recipe hasn’t been properly tested.

By: jamesramsden

jamesramsden — Tue, 18 Oct 2011 14:55:36 +0000

In reply to nick. Hmm, yes I think cast-iron pan probably an error, as it retains so much heat so is going to keep on frying the onions. But 180C does seem quite hot. Perhaps 170C and non-stick next time! J

By: nick

nick — Tue, 18 Oct 2011 01:31:05 +0000

delicious!–one small problem: duck was done after 75 mins in oven, at which time onions and garlic were already slightly burned. cast iron pan a mistake? or shd I try longer at 10 degrees lower?

By: jamesramsden

jamesramsden — Thu, 17 Feb 2011 08:29:12 +0000

In reply to steve. Yes OK fair enough! I'll give you that one. My apologies for misleading you. Hope those extra minutes were worth it, best, j