Name: Duck legs with cucumber
Yield: Serves 2
Ingredients: 1 teaspoon wholegrain mustard; 1 teaspoon Dijon mustard; 2 tablespoons white wine vinegar; 1 tablespoon white sugar; ½ teaspoon coriander seeds, or 1 whole teaspoon if not using caraway seeds; ½ teaspoon caraway seeds (optional); ½ medium white onion, halved and finely sliced; ½ teaspoon ground turmeric; 1 teaspoon dried thyme; 3 teaspoons flaked sea salt; 1 medium cucumber, peeled, halved lengthways, deseeded and cut into 5mm slices; 2 medium duck legs; a little sunflower oil

Preparation info

Serves
2

Difficulty
Medium

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

When we think of duck legs we think of them either attached to a whole roasted bird or as a single confit leg - very delicious, but with a rather lengthy and greasy process of preparation. Here are straightforward roasted duck legs with a delicious cucumber accompaniment, perfect for a summer’s day, as I think duck often gets put unfairly in the cold-weather eating category. Good eaten with new potatoes tossed with butter, some salt and pepper and maybe a little chopped dill.

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