BBQ braised duck legs, star anise and blackberries
Serves 4
Ingredients
4 duck legs
180g blackberries
3 star anise
2 red chillies, roughly chopped
4 tbsp hoisin sauce
1tsp Chinese five spice
200ml chicken stock
2 cinnamon sticks
2 garlic cloves, sliced
Thumb of ginger peeled and sliced
Salt and pepper to season
Method
- Preheat your barbecue for indirect heat, medium to low 150-160 °C.
- Mix the stock, star anise, garlic, hoisin, cinnamon, ginger, salt and Chinese five spice together.
- Place the duck in a roasting tray and pour over the liquid. Seal the tray with tin foil or peach paper.
- Place on the barbecue and cook for 2 hours. Remove the foil or peach paper and baste the duck legs with the thickened liquid. Season with pepper and salt. Add the blackberries.
- Cook for a further 10 minutes to set the glaze.
- Remove from the heat and serve.
Garden cook items pictured for this recipe
Enamel baking tray found in our cookware section
Handmade ceramic small tumblers found in our tableware section
Handmade organic outside candle in terracotta pot found in our decor section
Hand forged barbecue spatula in our tools section
