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Chris Honor recipe: Duck leg, plum, pomegranate, star anise

Experiment with flavours, texture and colour to create food to delight, says chef and author Chris Honor

2 hours (marinade overnight)
Published: September 12, 2015
Categories: ,

1 Put all the ingredients apart from the duck and salt into a large bowl and stir to combine. transfer to a non-reactive container just large enough to hold the marinade and the duck legs, or use a large ziplock bag. Add the duck legs and leave to marinate in the fridge overnight, or for at least 6 hours.

2 Preheat the oven to 140C/Gas mark 1. Transfer the duck legs and their marinade to a roasting pan. roast for about 2 hours until the duck turns a deep dark colour and the sauce thickens. turn the legs halfway through cooking and check for doneness after 1½ hours.

3 Season the duck legs lightly with salt before serving at room temperature

• Chriskitch: Big Flavours from a Small Kitchen by Chris Honor and Laura Washburn Hutton is published by Mitchell Beazley, £25


  • 4 duck legs
  • salt
  • 300g fresh plums, with stones, or use frozen plums, defrosted
  • 125g whole pitted prunes
  • 80g pomegranate seeds
  • 100ml pomegranate molasses
  • 4 star anise
  • 1 cinnamon stick
  • zest peeled in wide strips and
  • juice of 1 large orange
  • 50ml honey
  • 50ml balsamic vinegar
  • 50ml apple cider
  • 2 fresh red chillies, deseeded and sliced
  • 1 scant tsp Sichuan
  • peppercorns, coarsely crushed
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