Roast Duck Leg With Duck Fat Roasties, Yorkshires And Red Cabbage inspired by The Favourite (2018)
The Favourite (2018), A whole deer is served on a platter during the duck-racing scene. (5 mins, 40 seconds)
Tuck into an extravagant roast, inspired by The Favourite and ready in one-hour. You’ll bake duck legs till tender and juicy before using the juices for the ultimate crispy roasties. Serve with herby Yorkshires, braised red cabbage and a drizzle of garlicky gravy. This one’s fit for royalty.
For 2 people [double for 4]
- 30g sultanas
- 1 British free-range egg
- 1 garlic clove
- 80g fine green beans
- 30ml red wine vinegar
- 3 white potatoes
- 5.5g beef stock mix
- 150g shredded red cabbage
- 2 cooked British duck legs
- 10g red wine stock paste
- 1/2 tsp dried thyme
You’ll also need
- Butter, flour, milk, pepper, salt, sugar, vegetable oil
Cooking instructions 55 mins
For 2 people [double for 4]
Preheat the oven to 220°C / 200°C (fan)/ gas 7 and boil a kettle. Peel the potatoes and chop them into quarters, then add to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10-12 min, then drain (save the pot) and shake them around the colander to fluff up the edges.
While the potatoes are cooking, crush the garlic open by squashing them with the side of a knife. Combine the egg[s] with 35g [70g] flour and 50ml [100ml] milk in a jug, then whisk in the dried thyme and a pinch of salt – this is your batter. Put the batter in the fridge to rest.
Reboil a kettle. Heat a separate pot over a low heat with a knob of butter. Once melted, add the shredded red cabbage, sultanas and red wine vinegar to the pot and season with a generous pinch of salt and 1 tsp [2 tsp] sugar. Add 200ml [350ml] boiled water and cook, covered, for 30 minutes, stirring occasionally – this is your red cabbage.
Separate the duck legs from the white duck fat and duck jelly (you’ll use these in different parts of the recipe). Add the duck legs to one side of a baking paper-lined baking tray with a drizzle of vegetable oil and season with a pinch of salt and pepper. Add the drained potatoes to the other side of the tray with half the white duck fat (you’ll use the rest later) and season with a pinch of salt and pepper, then put the tray in the oven for 30 min or until everything is golden and crispy.
Divide the remaining white duck fat between 4  holes of a muffin tray and put it in the oven for 8 min to heat up. Tip: No muffin tray? Fill a small oven-proof dish with the duck fat to make one giant Yorkshire.
After 8 min, remove the muffin tray from the oven and evenly drizzle the rested batter into the hot fat, then return the tray to the oven for 20 min or until puffed up and golden – these are your herby Yorkshires.
Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil. Once hot, add 1 tbsp [2 tbsp] flour and cook for 30 secs. Add the beef stock mix and red wine stock paste to the pan with the reserved duck jelly, crushed garlic and 300ml [550ml] boiled water and bring to the boil over a high heat and cook for 4-5 min or until thickened – this is your garlic-infused gravy.
Reboil half a kettle. Trim, then chop the green beans in half. Add the halved green beans to the reserved pot, cover them with boiled water (just enough to cover them) and season with a pinch of salt. Bring to the boil over a high heat and cook for 3-4 min or until tender