GARLIC & SWEET ONION ROAST DUCK LEG

A blend of duck legs, potatoes, carrots, and red cabbage. Roasted with a sweet onion chutney dressing. The duck can be swapped with chicken if you prefer. Elevate it further with a rich homemade gravy.

PREP 15m

COOK 1h

TOTAL 1h 15m

SERVES 2-4

Ingredients-

  • 3-6 medium potatoes, peeled and halved

  • 1 onion, roughly chopped

  • 3-6 regular carrots, peeled and roughly chopped

  • 2-4 red cabbage wedges, root connected

  • 4 garlic cloves

  • 2-4 duck legs

  • Olive oil (for spraying)

  • 1 tsp salt

  • 1 tsp pepper

  • Woody herbs like rosemary & thyme

Dressing:

  • 2 tbsp red onion chutney (other chutneys work fine)

  • 2 garlic cloves, grated

  • 1 tbsp honey

  • 2 tsp red wine vinegar

  • Pinch of salt & pepper

Instructions-

  • Preheat the oven to 180°C.

  • Place prepared vegetables on an oiled tray, sprinkle with salt, pepper, and a little olive oil.

  • Mix the dressing ingredients, drizzle over the tray, and ensure everything is coated.

  • Roast the traybake for 1 hour.

With Chicken:

  • If using chicken thighs or legs, roast vegetables for 30 minutes.

  • Remove from the oven, add seasoned chicken, and roast for an additional 30-40 minutes.

  • Check chicken's internal temperature is 75°C.

Gravy:

  • Make a paste with 1 tbsp butter & 1 tbsp plain flour in a saucepan, cook until browned.

  • Add stock (200-250ml), whisk, and simmer until the gravy thickens.

  • Incorporate red currant jelly or blackberry jam, a small amount of mint sauce, and optional beef oxo for depth of flavour and colour.

Serve and enjoy your Duck and Vegetable Traybake!