21/2 cm (1in) piece fresh root ginger, peeled and finely grated
Pinch of five-spice powder (optional)
2Tbsp. bitter orange marmalade
Grated zest and juice of 1 large orange, plus extra wedges to serve
Directions
Step 1
Prick the duck legs all over with a skewer or fork, then put them in a large saucepan. Cover with cold water, bring to the boil and simmer for 15min.
Step 2
Meanwhile, mix together all the remaining ingredients.
Step 3
Preheat the grill to its highest setting. Drain the duck, then put on a foil-lined grill pan, skin side down and spoon half the orange mixture evenly over the legs. Grill for 5min, then turn the duck skin side up and spoon over the remaining mixture. Season generously with salt and freshly ground black pepper and grill for a further 5min or until the duck skin is charred and crisp. Serve with orange wedges to squeeze over the top of the duck.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
