13 Jun 2023
1 hour 10 minutes | easy | Serves 4
This is such a simple recipe to put together but it tastes so rich and full-flavoured. The duck becomes tender with a super crisp skin and the sauce is sweet and sour, packed with plums and spices such as star anise and chilli. Cooking this in the Outback BBQ skillet means that you can cook 4-6 duck legs at once, plus there’s no risk of flare ups as the duck fat drips. Serve this with white rice or pancakes and cucumber strips.
Place the onions and garlic for the duck into the bottom of the skillet. Season the duck legs with five spice and salt and place into the cold skillet. Light the two central burners of the Jupiter Outback BBQ and set the heat to medium – you are aiming for a temperature around 190ºC. Close the lid and cook for 1 hour.
In a saucepan, add a splash of oil and cook the onion for the sauce until soft but not coloured.
Add the remaining sauce ingredients and cook for 30 minutes, or until the plums have started to break down.
Once the duck legs are cooked, combine the cornflour with 1 teaspoon water and stir through the sauce. Gently reheat and serve with the duck.
If you want a smoother sauce, remove the star anise and dried chillies and blend the thickened sauce using a stick blender. You can then reduce it further if required.
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