Nigel pairs duck with sticky honey and aromatic orange and figs for a quick and easy midweek supper.
Preheat the oven to 200C/400F/Gas 6. Season the duck legs with salt and black pepper. Place a non-stick frying pan over a medium heat and fry the duck legs, skin-side down and without any other fat, for 6-7 minutes, or until they are starting to colour. Turn over and cook the other side.
Put the finely grated zest of the orange and lemon in a bowl. Peel the ginger and grate it into the bowl. Pour in the honey and season lightly with salt.
Place the duck legs in a small roasting tin or baking dish, pour over the seasoned honey mixture and roast for 20 minutes. Remove the duck from the oven and squeeze over the juice of an orange. Tuck the halved figs around the duck and return to the oven. Continue roasting for a further 10 minutes. Test the duck for doneness by sticking a metal skewer into its thickest part. If the juices that come out are clear, then the duck is cooked. If there is any sign of blood then leave to cook for a little longer.
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Nigel demonstrates how to make bountiful feasts with apparently few ingredients.