|Sat Fat 5.3g||6%|
Preheat oven to 190°C/170°C fan.
Place the raw potato wedges on a lined baking tray. Add the duck, shallots and carrots. Mix all the ingredients for the cooking liquid and pour over the top of the tray. Cover with foil and bake in the oven for an hour.
Take the tray out of the oven and remove the foil, putting it to one side. Place the tray back in the oven for another 30 minutes to crisp up the duck skin. Remove from the oven and replace the foil. Leave to rest for 10 minutes before eating.
Top with coriander leaves to serve.
2 fluffy potatoes (such as Maris Piper), cut into thin wedges
2 duck legs
10 small shallots, peeled and halved (or 1 red onion)
200g chantenay carrots, whole
For the cooking liquid
1tsp 5 spice mix
1tbsp light soy sauce
2 bay leaves
1 orange, skin removed with peeler, plus juice
1 red chilli, split
To garnish, coriander
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
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