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  • Cooking Time: Over 60 mins
  • Cuisine: British
  • Main Ingredient: Duck
  • Preparation Time: Under 30 mins
  • Serves: 2


  • • 2 Gressingham Duck legs
  • • 12 teaspoon of ground cumin
  • • 12 teaspoon of ground paprika
  • • Salt and pepper
  • • 200g sweet chilli sauce for cooking and extra for dipping
  • • 150g mixed leaves


1. Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4 2. Season the duck legs with salt and pepper on both sides. Then mix the cumin and paprika together in a bowl and rub in to the legs. Place the duck legs on a wire rack on a baking tray and put in them in the oven. Cook for approx 1 hour and 10 minutes and take out of the oven. Pour the chilli sauce over the 2 legs and return to the oven on a lower temperature of 160oC for 20 minutes. 3. Take the duck legs out of the oven and allow to cool for a short period of time. Shred the duck with 2 forks and discard the bones. Divide the mixed leaves onto 2 plates and top with the shredded duck. Garnish with spring onions and serve with extra sweet chilli sauce.


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