BBQ duck leg with grilled tenderstem broccoli

Our slow-cooked free-range duck legs are perfect for the barbecue. Try this easy recipe and see for yourself just how easy it is. We love them with barbecued greens and plenty of salad.

25 mins

2

Easy

• Field & Flower Free-range duck legs, pack of 2
• Tenderstem broccoli
• Asparagus
• Toasted almonds
• Olive oil
• Lemon wedges
• Rocket leaves
• Sea salt
• Black pepper

1. Prepare your BBQ for cooking on a medium heat.

2. Brush the grate with a neutral oil. This will stop the duck legs from sticking to the grate while they cook.

3. Pat the duck legs with kitchen roll to absorb any excess moisture, prick the skin of the legs all over and season with salt and ground pepper.

4. When the BBQ starts to smoke, cook the duck legs skin side up over an indirect medium heat. If your BBQ has a lid keep it closed as much as possible until the duck legs are evenly browned, crispy and fully cooked which will take around an hour (check that the core temperature reaches 70°C).

5. Add the broccoli and asparagus to the barbecue and cook until charred and tender.

6. Place the vegetables into a dish with the rocket, season with a pinch of sea salt and a twist or two of black pepper.

7. Drizzle olive oil onto the warm vegetables with a squeeze of lemon juice. Sprinkle the toasted almonds on top and serve with the cooked duck legs.