Roast Duck with Blackberry Shallots and Parsnip Mash

• 4duck legs, about 1.2kg total
• 2 tspChinese five-spice
• 400gpak choi, halved lengthways
• 30mlolive oil
• Fine salt, to taste
• Black pepper, to taste
• 1kgparsnips, peeled and cut into 3cm chunks
• 2garlic cloves, peeled and crushed
• 125mlmilk
• 250gshallots, peeled and thinly sliced
• 20gginger, finely grated
• 200gblackberries
• 30mlChinese black vinegar
• 15mllight soy sauce
• 15mlhoney
• 100mlwater

Method

1. 1Heat the oven to 180°C fan. Pat the duck legs dry, score the skin a few times without cutting into the meat, then rub with the five-spice, half the olive oil, salt and plenty of black pepper.
2. 2Put the duck legs skin-side up in a roasting tin. Roast for 90 minutes until the skin is deep golden and a good layer of fat has rendered into the tin.
3. 3Arrange the pak choi around the duck and turn it through the duck fat in the tin. Roast for 15 minutes until the stems are tender and the cut sides are lightly charred; the duck should reach 75°C for 30 seconds at its thickest point and the meat should yield easily when pressed with a fork; allow longer if still firm.
4. 4While the duck roasts, put the parsnips and garlic in a saucepan, cover with cold water and bring to the boil. Simmer for 18 minutes until the parsnips collapse easily when pressed with a fork.
5. 5Drain the parsnips well, then return the saucepan to a low heat with the milk and remaining olive oil for 1 minute until steaming. Add the parsnips back in, season with salt and pepper, then mash until smooth; cover to keep warm.
6. 6Move the duck and pak choi to a warm serving platter and rest for 10 minutes until the juices settle. Carefully pour off all but 1 tablespoon of fat from the roasting tin.
7. 7Set the roasting tin over a medium hob heat. Add the shallots and cook for 4 minutes until beginning to soften and catch at the edges, then stir in the ginger for 1 minute until fragrant.
8. 8Add the blackberries, black vinegar, soy sauce, honey and water. Bubble for 6 minutes until the berries have collapsed and the juices are glossy enough to coat the back of a spoon. Spoon the parsnip mash onto plates, add the duck and pak choi, then pour over the blackberry shallots.

Per serving

kcal

381

protein

8.5g

fibre

18.7g

carbs

71.7g

fat

9.5g