Slow-roast duck legs with sweet-sour plums from How to Eat a Peach: Menus, Stories and Places (page 165) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green salad with hazelnut dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for up to 3 hours. Can substitute light brown sugar for granulated sugar. See recipe for variation.

  • Frenchfoodie on November 12, 2019

    This was lovely. I rendered the duck legs a little so I could toss par boiled potato in the fat and roast together. The real star was the plums though. The fruit I used was very disappointing raw but the cooked plums were amazing, deep, rich, tangy and a bit christmasy without being overwhelming. I cut the sugar by almost 1/4 and used dark brown (muscovado). The only other change was to use english mustard rather than yelliw mustard seeds.

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