The Devonshire at home – Braised Duck Leg

Ross Forder, Head Chef of the Brasserie Restaurant at The Devonshire Arms Hotel & Spa, has shared his delicious summer duck recipe, which can be used in a terrine, alongside our quinoa salad, or however you wish!

Duck Leg Ingredients:

2 duck legs
1 orange zest
¼ red chilli
5g Chinese 5 spice
1 cinnamon stick or 5g powder
2 star anise
Sprigs of thyme
2 crushed garlic cloves
1 stock cube (I used chicken)
200ml orange juice
Enough water to cover the duck

Duck Leg Method:

Place all ingredients into a heatproof bowl and cover.
Place in a pre-heated oven at 150 degrees Celsius for 2hrs.
Remove from oven and allow to cool in the liquid.

For roasting
Remove duck from the liquid and add to a tray to reserve for later, or lightly oil the skin and place in the oven at 180 degrees Celsius for 10 minutes or until skin is crisp and golden. Serve on top of your favourite salad. Click here to try Ross' Quinoa Salad recipe!

For terrine
Remove duck from liquid and allow to cool until you can easily pick the meat away from the bone.
Place the liquid back on the stove and reduce to 100–200ml.

For his terrine, Ross adds:

Finely chopped chives
Finely chopped chilli
Finely chopped shallot
Orange zest
Splash of sherry vinegar
(You can add whatever you wish just finely dice so that the terrine can bind together nicely)
Once duck is picked and veg is all diced mix well and season to taste add enough of the liquid to nicely coat the meat but not make it wet.
Press well into a container to set or roll in clingfilm like a sausage.
Allow the terrine to set overnight before serving.