|Sat Fat 5.3g||6%|
Preheat oven to 190°C/170°C fan.
Place the raw potato wedges on a lined baking tray. Add the duck, shallots and carrots. Mix all the ingredients for the cooking liquid and pour over the top of the tray. Cover with foil and bake in the oven for an hour.
Take the tray out of the oven and remove the foil, putting it to one side. Place the tray back in the oven for another 30 minutes to crisp up the duck skin.
Remove from the oven and replace the foil. Leave to rest for 10 minutes before eating.
Top with coriander leaves to serve.
2 Rooster potatoes, cut into thin wedges
2 duck legs
10 small shallots, peeled and halved (or 1 red onion)
200g small carrots, whole
For the cooking liquid
1tsp 5 spice mix
1 star anise
1tbsp light soy sauce
2 bay leaves
1 orange, skin removed with peeler, plus juice
1 red chilli, split
To garnish, coriander
Tornado Twister Potatoes with zingy Lime Mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder, these tornado potatoes make the perfect showstopper for any occasion.
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!