Super Easy Roast Duck

It’s been one of those weeks where i’ve just come home mentally and physically tired every evening. It’s not that work has been particularly stressful; in fact, if anything, work’s been quite enjoyable lately as i do various bits of project management for new e-books, write artwork briefs for new stories, and review manuscripts.  But this busy-ness at the office translates to me just looking forward to some home cooking and relaxing with tea and a book after dinner (or Battlestar Galactica — WS and I are completely hooked :P) by the time 5 o’clock rolls around!

So I came back on Thursday and found myself staring at some duck legs that had been kept frozen from awhile back when the supermarket was doing an offer on Gressingham duck. Now I know duck doesn’t immediately spring to mind when one tries to think of simple meals, but it really is one of the easiest dishes I’ve ever made: all you really need are: duck legs, sea salt, ground black pepper, and an oven. Throw in a baking tray and some aluminium foil and you’re good to go. Our dinner was made more complete with some steamed rice, an extra carb-y side of roast potatoes and stir fried bak-choi veggies with ham and shallots — oh and a little sweet chilli sauce on the side. Just the thing i needed to get me to the end of the work week! =)

Dibs on the crispy skin!

I roasted it with a little soy sauce and chopped shallots for extra flavour but it will taste equally nice on its own, or with garlic, onions, spring onions.

Sheila’s Super Easy Roast Duck

For two portions
– Two duck legs
– Coarse sea salt
– Freshly ground black pepper
– Optional: a little soy sauce (1/2 tablespoon), chopped shallots or onions

1. Preheat oven to 170 degrees Celsius. (I use a fan oven; put up to 190 degrees C otherwise.)
2. Rub duck legs with salt and black pepper.
3. Wrap duck legs in baking foil. Add a little soy sauce and shallots if desired.
4. Bake duck in oven for 45 minutes wrapped. Check duck after 45 minutes. Unwrap foil. Bake for a further 15 minutes to get a nice crispy skin.
5. Serve with hot steamed rice, or roast potatoes.