- 2 Gressingham duck legs
- 1 small butternut squash - peeled and diced
- 2 large potatoes - peeled and diced
- 40g butter
- 100ml milk
- 2 small handfuls fine green beans - topped and tailed.
- 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
- Pre-heat oven to 190°C, Fan 170°C, Gas Mark 5
- Pat the duck legs dry with absorbent paper and season both sides with salt. Then place on a roasting tray on a wire rack and pour half glass of water on the bottom tray. Place in the oven for 1 hour and ten minutes. Check for tenderness and return to oven for a further 10 minutes if necessary. While the duck is cooking prepare the sauce and vegetables.
- First the sauce. Place a pan on a high heat with a dessert spoon of vegetable oil, when hot add in the plums and cook until coloured and slightly softened (approx 2 minutes). Pour in the wine and star anise (if using) and reduce by 1/3. Add in the stock and jam, mix in and simmer for 10 mins.
- While simmering, boil the potatoes. When the 10 minutes are up, set the sauce aside in a warm place. If the sauce is too thin, mix a small teaspoon of corn flour with a little cold water and stir into the sauce.
- Put the squash on a baking tray, drizzle generously with olive oil and season with salt and pepper and place into the oven for about 20-25 minutes.
- Check your potatoes. When soft, drain the potatoes through a colander and leave for 5 minutes. Put a small pan on a low heat and gently heat the butter and milk. Put another small pan of salted water on to boil for the beans.
- Place the potatoes into the butter/milk pan and mash up - add in the squash which should now be ready and test for seasoning. Set aside.
- When the duck is nearly ready, put the beans into boiling water for 5 mins. Gently reheat the sauce and the mash. Drain the beans. Divide the mash and vegetables onto the plate. Place the duck leg on top and pour over the desired amount of sauce.