Pillow sprays to help you unwind and drift off to sleep
Pillow sprays to help you unwind and drift off to sleep

Holly O'Neill

How to choose a wedding photographer that suits your couple style
How to choose a wedding photographer that suits your couple style

Shayna Sappington

Ask the Doctor: ‘Nearing 50, I’m beginning to worry about my heart health. I’ve seen that atrial fibrillation affects many — what can I do to make sure I remain healthy?’
Ask the Doctor: ‘Nearing 50, I’m beginning to worry about my heart health. I’ve seen...

Sarah Gill

Supper Club: Creamy tahini lentils with boiled eggs
Supper Club: Creamy tahini lentils with boiled eggs

Meg Walker

Social Pictures: The Irish premiere of ‘Don’t Worry Darling’
Social Pictures: The Irish premiere of ‘Don’t Worry Darling’

Sarah Gill

Sweetpea Cottage: Inside this dotey country home on the market for €289,000
Sweetpea Cottage: Inside this dotey country home on the market for €289,000

Sarah Finnan

Is your skin itchy or tight after a shower? What your skin is trying to tell you
Is your skin itchy or tight after a shower? What your skin is trying to...

Lauren Heskin

I took up yoga during lockdown, here is what the practice taught me
I took up yoga during lockdown, here is what the practice taught me

IMAGE

This gorgeous stone cottage on Dunshaughlin main street, county Meath is on the market for €325,000
This gorgeous stone cottage on Dunshaughlin main street, county Meath is on the market for...

Sarah Gill

September 27: Today’s top stories in 60 seconds
September 27: Today’s top stories in 60 seconds

Sarah Finnan

Image / Editorial

Easy single-tray baked teriyaki duck legs with pak choy


By Meg Walker
21st Nov 2018
Easy single-tray baked teriyaki duck legs with pak choy

This easy one-tray meal requires minimal effort to put together, but your family or friends will think it was a mission.

Baked Teriyaki Duck Legs with Pak Choy

Serves 4

Prep time: 10 minutes
Cook time: 45 minutes, plus 5 minutes resting

Ingredients
4 tbsp soy sauce
4 tbsp mirin
4cm piece of fresh ginger, peeled and grated
4 × 200-225g whole duck legs
450g pak choy, base and outer leaves removed, and quartered
6 large spring onions, trimmed and cut lengthways
salt and freshly ground black pepper

Method
Heat the oven to 180°C/gas mark 4.

Whisk together the soy, mirin and ginger to make a sauce. Coat the duck legs with 4 tbsp of the sauce (a spoonful per leg), season, then place in a large ceramic baking dish and cook in the preheated oven for 35 minutes. Set aside the rest of the sauce.

Remove the duck legs from the oven and carefully drain off the excess fat (ideally, use a fat-separating jug to retain the cooking juices but remove the fat). Tuck the pak choy and spring onions around the duck legs in the baking dish. Pour half the remaining sauce over the duck legs and drizzle the rest over the pak choy and spring onions.

Return the dish to the oven for 7-9 minutes, until the pak choy has just wilted but still retains a good amount of bite.

Remove from the oven and rest the meat for 5 minutes before serving. Lift the vegetables out of the pan and keep warm, then drain off the remaining sauce, again removing the excess fat. Pour into a jug and keep warm. Serve the duck legs with the sauce and greens.

Tip
You can use this teriyaki-style sauce on all kinds of things – try marinating salmon fillets in it, then pan-frying them, or use it to add a rich flavour to firm tofu.

 

Extracted from Happy Leons: LEON Happy One-pot Cooking by Rebecca Seal and John Vincent (Conran Octopus, approx €18), www.octopusbooks.co.uk

Photograph by Steven Joyce.