6 duck legs
4 scallions, shredded, to serve (green only)
cilantro leaves, to serve
lime wedges, to serve
steamed jasmine rice, to serve
4 sticks lemongrass, woody parts removed and finely chopped
2 limes, zested and juiced
1 tbsp groundnut oil
a handful coriander, chopped
2cm piece ginger, peeled and finely chopped
2 tsp soft brown sugar
1 tsp fish sauce
1 tsp gluten free soy sauce
1 tsp each ground cinnamon, ground coriander, turmeric and ground cumin
4 tsp garlic infused oil
1 red chili, finely chopped
Put the duck and the marinade ingredients in a bowl with plenty of seasoning.
Toss to coat then leave to marinate, preferably overnight.
Heat the oven to 200C/fan 180C/gas 6.
Put the duck legs in a very lightly greased shallow oven tray in a single layer.
Roast for 45-50 minutes or until the juices run clear, basting as they cook.
Cover with foil if they start to catch too much.
Serve on a platter scattered with scallions and cilantror and with lime wedges and jasmine rice.
Recipe adapted from: Good Food