Valentine Warner's crispy roast duck leg with cooli

Name: Valentine Warner's crispy roast duck leg with cooling cucumber recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium duck legs, preferably Freedom Food, approx 200g; 1 tbsp sunflower oil; 1 tsp dried thyme; 2 tsp flaked sea salt; 1 medium cucumber peeled, halved lengthways, deseeded and chopped to 5ml thickness; 0.5 tsp coriander seeds, or whole one if not using caraway; 0.5 tsp caraway seeds; 1 dash oil; 0.5 small white onion; 0.5 tsp turmeric; 1 tsp whole grain mustard; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 tbsp white sugar; 2 tsp salt

Servings: persons

2 medium duck legs, preferably Freedom Food, approx 200g
1 tbsp sunflower oil
1 tsp dried thyme
2 tsp flaked sea salt
1 medium cucumber peeled, halved lengthways, deseeded and chopped to 5ml thickness
0.5 tsp coriander seeds, or whole one if not using caraway
0.5 tsp caraway seeds
1 dash oil
0.5 small white onion
0.5 tsp turmeric
1 tsp whole grain mustard
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp white sugar
2 tsp salt

1
Preheat the oven to 180C / fan oven 160C / Gas Mark 4.
2
Cut through all skin and tendons around ankle of duck leg.
3
Rub a little sunflower oil into the duck legs and season with the dried thyme and a little of the salt.
4
Put them on a small baking tray or frying pan with a heat resistant handle and put them in the oven for 1 hour and twenty minutes or until very tender.
5
Put the cucumber in a colander and mix through with the salt.
6
Leave to drain over the sink for half an hour.
7
When ready, wring out the cucumber with your hand to extract as much excess water as possible.
8
In the meantime tip the seeds into a small saucepan and jostle them around until a faintly toasted smell comes to the nose.
9
Now add a dash of oil and sweat the onions over a medium heat for 5 minutes or so.
10
Stir in the turmeric and cook for a further minute before adding the vinegar.
11
Boil rapidly until the onions appear moist rather than wet.
12
Take off the heat and add the remaining ingredients.
13
When cool, add the cucumbers and stir through the vinaigrette thoroughly.
14
Leave to sit for ten minutes or so.
15
Remove the duck from the oven.
16
Spread a decent pile of the cucumber over the plate and place the crispy duck leg on top.
17
Good eaten with new potatoes tossed with butter, some salt and pepper and maybe a little chopped dill.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium duck legs, preferably Freedom Food, approx 200g, 1 tbsp sunflower oil, 1 tsp dried thyme, 2 tsp flaked sea salt, and more.

Yes, Valentine Warner's crispy roast duck leg with cooling cucumber recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Valentine Warner's crispy roast duck leg with cooling cucumber recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions