Duck Leg in Sweet Cranberry Jus

£2 for two duck legs, what a bargain. I could never resist a bargain, especially with the economy going down the way it is. But it was only when I got home that I realised I did not know how to cook it. I have never cooked duck in my life. Of course I love duck, especially with it roasted, or braised with chestnuts the dish my Mum is reknowned for. But she has never revealed this secret recipe of hers; I think I will need to visit more often and just camp in her kitchen for a few weeks to steal that recipe somehow. Or I could buy her a whole duck and in a very cute sweet voice, ask her to show me her secret spices for the dish.

Anyhow I started looking online for some inspiration. I had noticed a lot of the baked/roasted duck leg/breast dishes were accompanied by fruity glazes/sauces. So the only fruit juice I had in my fridge was cranberry juice. This reminded me of Delia Smith's compilation of roasted whole duck with cranberry sauce, which caused such a stir, the supermarkets sold out of cranberries. I had to somehow recreate a similarly yummy dish using only juice.

The result was actually very tasty. The sauce came out very runny, which is why I am calling it jus to sound more sophisticated. Although I think next time I will thicken the sauce before serving.

As it was a weeknight, I decided to bake the dish in one tray to save on washing up and to prevent the strong smell of duck fat wafting through my house. Fortunately the dish was not too fatty and was a perfect mid week dish for the two of us.

Duck Leg in Sweet Cranberry Jus (Serves 2)

• 2 duck legs (washed and drained dry)
• 1 cup of cranberry juice
• 2 garlic cloves (minced)
• 1/2 chilli (minced)
• 1 tbsp mustard
• 1 tbsp runny honey
• splash of vinegar/worcestershire sauce

Preheat the oven to 200C.

Place the duck legs into a roasting tray and pour in half a cup of water.

Wrap the baking tray with foil, to allow the duck to steam in the oven for 1 hour.

Whilst the duck is cooking. Combine the remaining ingredients in a small bowl and beat with a fork.

After an hour of cooking the duck. Remove the foil and pour away half of the fat and juice from the duck. Spread the cranberry jus over the duck legs, and pour the rest into the tray. Return to oven uncovered for another 15 minutes.

The dish is ready. Quick and easy meal. I served it with a mixed salad and baked potato to keep the dish fresh.

If wanted the leftover jus in the roasting tray can be poured into a saucepan over medium/high heat on the hob. Allow to boil until it starts to thicken slightly.