| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Chinese |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 180°C, gas mark 4.
Lightly score the duck legs then set aside.
Toast the Sichuan peppercorns in a dry pan. Transfer to a pestle and mortar and crush the peppercorns. In a small bowl, mix the peppercorns, salt and five-spice powder to form a dry rub. Spread the rub evenly over the duck legs. Place the duck legs, skin-side down, in a cold pan over a medium heat and cook for 8-10 minutes until the fat has rendered and is golden.
Trim the ends of the rhubarb and place in a large baking dish. Zest and juice the orange. Sprinkle the sugar over the rhubarb followed by the zest and juice. Toss everything together. Roast the rhubarb for 8 minutes until tender but still holds shape.
Mix the honey, soya sauce and rice vinegar together to make the glaze. Brush it over the duck legs before transferring them to the baking dish containing the rhubarb. Pour the remaining glaze into the pan. Return the dish to the oven for 6-8 minutes for medium-rare or longer for well done.
Rest the duck legs for 5 minutes before serving.
