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Roasted duck
Harry Weir assisted by Brian Clarke

Slow Roast Duck Leg with Red Quinoa

A modern take on the French classic, this recipe from Brian Walsh is a fun, delicious way to use duck leg.

Time: 1 hour +


  • 4 duck legs
  • Salt and pepper
  • 100g/4oz red quinoa
  • 5 blood oranges
  • 2 pomegranates
  • 50g/2oz hazelnuts
  • 1 lemon
  • 25g/1oz pomegranate molasses
  • 50g sugar
  • 100ml/4fl oz olive oil
  • 25g/1oz chervil, chopped


  1. Season the duck legs with salt and pepper. Place them on a baking tray and bake at 160ºC/320ºF/gas mark 2½ for one hour.
  2. Boil the quinoa in salted water for 15 minutes until the grains expand and burst.
  3. Skin three of the blood oranges and slice into ½cm thick rounds.
  4. Slice pomegranates in half and deseed.
  5. Toast the hazelnuts and crush in half.
  6. Juice the renaming two blood oranges and lemon, add pomegranate molasses, sugar, olive oil, hazelnuts and chervil to make a dressing.
  7. Mix the quinoa, pomegranate seeds and sliced blood orange together, dress with some of the dressing.
  8. Arrange the quinoa in the middle of each plate, place a duck leg on top and spoon over the remaining dressing.


You can confit lots of duck legs and keep them covered in fat in the fridge for a couple of weeks.