Roast duck legs with plum sauce
About £2.51 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Duck legs4
- Plums400g
- Honey30g
- Soy sauce20ml
- Chinese five spice5g
- Spring greens200g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 180°C. Prick the duck skin all over, rub with salt and five spice (5g).
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Roast skin side up until the skin is crisp and the meat tender (80 min).
- Simmer the chopped plums (400g) with honey (30g), soy and a splash of water into a jammy sauce (20ml) (15 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Steam or fry the greens (200g). Serve the duck on top with plenty of plum sauce.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.