ROAST DUCK LEGS WITH PEACHES.

“Cooking is the landscape in a saucepan” are the opening lines to Claudia Roden’s new book: “Med”

I cannot think of a better way to describe cooking, and Roast Duck legs with peaches fullfills that promise: with deliciousness.

I love the combination of seasonal fruit and and the rich duck,

INGREDIENTS

4 duck legs
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon cinnamon
4 ripe peaches
125ml malaga wine
2 tablespoons orange blossom honey
Salt and black pepper

METHOD

Preheat oven to 180⁰ C

Pit the Duck legs in a baking dish, skin side up, and prick them all over with a pointed knife.

In a bowl mix the oil, with the ginger, cinnamon and plenty of salt and pepper.

Rub into the Duck Legs.

Roast for 50 minutes.

Take the dish out, lift out the Duck and pour off some of the fat. Return the Duck to the dish skin side up and add the peaches cut side up. Pour the wine over the peaches. Return to the oven and continue cooking for a further 40 minutes.

Take the dish out, and pour the honey over each leg . Return to the oven for 5 minutes, or so, until the peaches are soft, the duck skin is crisp, and the meat is extremely tender.

Original recipe Claudia Roden. “Med”