Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4-5 potatoes (e.g. Rooster potatoes) (approximately 400 g), cut into wedges
  • 4 fresh duck legs
  • 20 small shallots, peeled and halved (or 2 red onions)
  • 400 g baby carrots, left whole

For the cooking liquid:

  • 2 tsp Chinese 5 spice powder
  • 2 whole star anise
  • 2 tbsp light soy sauce
  • 4 bay leaves
  • 2 oranges, skin removed with peeler and juiced
  • 2 tsp runny honey
  • 2 red chillies, cut in half lengthways
  • Fresh coriander to garnish
EUPOTATOES28755 website 820x480 recipes 01 24
Preparation time: 10 MIN Cooking time: 90 MIN
  1. Preheat the oven to 190°C/Gas 5.
  2. Place the potato wedges on a lined baking tray. Add the duck legs, shallots, and carrots.
  3. Mix all the cooking liquid ingredients together (except the coriander) and pour over the potatoes and duck legs.
  4. Cover with foil and bake in the oven for an hour.
  5. Remove the tray from the oven and remove the foil.
  6. Return the tray to the oven for another 30 minutes to crisp the duck skin. Remove from the oven, cover, and leave for 10 minutes.
  7. Garnish with coriander and serve.
  8. Ready to serve

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