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Spice roasted duck legs with sweet & sour sauce


  • Stab the duck skin a few times with a wooden skewer.
  • Mix the spices together, massage well into the legs and refrigerate for 2 hours.
  • When ready, preheat oven to 175°C.
  • Then place the legs, skin side up, in a roasting tray and cook in the oven for 45 mins, turning once or twice and pouring off any fat to a pan halfway through the cooking process. When ready, set aside to rest.
  • While the duck is cooking, cook the potatoes in plenty of boiling water until just tender. Then cut in half and fry in the duck fat with a little salt, until crispy. Drain well on kitchen paper towels.
  • If too much fat in the roasting tray, skim some off before adding the sugar and honey. Cook over a medium heat until caramelised, continually stirring with a wooden spoon. Then add the vinegar and cook until reduced by half. Add the orange and lemon juice and, once again, reduce by half, adding a little stock if needed. Then add the butter with a little stock and continually stir until incorporated.
  • To serve, place the potatoes on individual plates with 1-2 duck legs and spoon plenty of the strained sauce over the top.


  • 8 small (or 4 large) duck legs
  • 2 tspn each ground mace, coriander & ginger
  • 12 chats (baby potatoes), scrubbed well
  • rock or sea salt
  • 25 gm white sugar
  • 2 tbsp honey
  • 150 ml sherry vinegar
  • juice of 2 oranges & 2 lemons
  • chicken stock
  • a knob of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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