Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin

First published in Wish May 2006

Ingredients (Serves 2)

2	duck legs
2 cups	chicken stock
1 cup	sliced rhubarb
2 tbsp	granulated sugar
½ cup	orange juice
1	1-inch piece fresh ginger, peeled and sliced
4	star anise
½ tsp	cornstarch, mixed with 1 tsp water
1 tbsp	finely chopped shallots
½ tsp	canola oil
4 cups	baby spinach

Instructions

1. Preheat oven to 350°F. Season duck legs with salt and pepper. Trim extra fat from underside of legs. Pierce skin with a fork to help release fat while cooking.
2. In an ovenproof skillet over high heat, sear duck legs skin-side down for 3-4 minutes or until nicely golden brown and fat has been rendered. Lower heat if legs are browning too fast. Turn and brown other side. With skin side up, drain off fat and add enough chicken stock (about 1½ cups) until they are half submerged. Bring to a boil and transfer to oven. Braise for approximately 40 minutes or until legs are crispy brown and internal temperature reaches 170°F.
3. In a small saucepan, combine rhubarb, sugar, juice, ½ cup chicken stock, ginger and star anise. Simmer for 10 minutes or until rhubarb is soft and beginning to fall apart.
4. Strain sauce, pushing solids to extract flavour. Whisk cornstarch/water mixture into sauce. Cook sauce over low heat until thickened. Keep warm until ready to serve or cool completely and refrigerate.
5. When duck is fully cooked, transfer to serving platter and keep warm. Skim any fat from braising liquid and reduce to ¼ cup.
6. In a separate skillet over medium heat, saute shallots in canola oil until translucent. Add reduced braising liquid and spinach, and cook until wilted. Season with salt and pepper.
7. Serve duck on mound of spinach, then pour rhubarb sauce around.

Nutritional information

Nutrients per serving: 867 calories, 41 g fat, 95 g protein, 26 g carbohydrates, 3 g fibre. Excellent source of vitamins A and C, folate and iron.

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