Roast Duck Legs with Plum Sauce

• 2 Gressingham duck legs
• 1 small butternut squash - peeled and diced
• 2 large potatoes - peeled and diced
• 40g butter
• 100ml milk

Plum sauce

• 2-3 plums, stoned and roughly chopped
• 100 ml red wine
• 1/2 star anise (optional)
• 300 ml beef stock
• 2-3 dessert spoons of plum jam

1. Pre-heat oven to 180°C, Fan 160°C, Gas Mark 5
2. Pat the skin of the duck legs with a kitchen towel to remove excess moisture. Prick the skin and season with and black pepper, if desired.
3. Place in a roasting tray and cook in the middle of the oven for 90 minutes, basting with the juices several times. While the duck is cooking prepare the sauce and vegetables.
4. For the sauce, place a pan on a high heat with a dessert spoon of vegetable oil, when hot add in the plums and cook for a few minutes until coloured and slightly softened. Pour in the wine and star anise and reduce by one third. Add in the stock and jam, mix in and simmer for 10 minutes.
5. For the potato and squash mash, start by placing the diced squash on a baking tray, drizzle with oil, season and roast for 20-25 minutes until soft.
6. Whilst the duck and squash are roasting, cover the potatoes with water and boil until soft. Once cooked, drain and allow to steam until the butternut squash is ready.
7. Heat the butter and milk in a small saucepan whiilst mashing the potatoes. Add in the squash and mash together. Gradually mix in the milk and butter. Keep hot until ready to serve.
8. If the sauce is too runny, stir in 1 tsp of cornflour paste and simmer for 2 minutes. When the duck legs are ready, serve with the mash, sauce, and choice of vegetables.