Spiced Duck & Brussels Sprout Tray Bake

Step 1Pre-heat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Mix the dry seasonings together. Score the duck legs and rub the spice mix in and all over.

Step 3Lay the duck out, skin side up, on the baking tray. Cook for 1 hour and 10 minutes.

Step 4Halve the sprouts and season lightly with salt and pepper.

Step 5Remove the tray from the oven and scatter the sprouts around, tossing in the rendered duck fat (if your legs don’t have a lot of fat, you can add a tablespoon of ghee or duck fat at this point).

Step 6Cook for a further 15 minutes until the vegetables are tender.
(I like my vegetables with a touch of bite to the still, but cook it until you reach your preferred doneness)

Step 7Store, covered, in the fridge for three days. Can be portioned out and frozen.