Fancy a restaurant quality meal within the comfort of your own home? And on the table within 30 minutes or so, no less? Not at all a stretch thanks to City Larder’s new Cook’s Series range of pre-cooked proteins including a slow roast duck leg, red wine braised beef cheek and 24 hour sous vide pork belly. These products can be consumed as is with some accompanying sides or as ingredients in your favourite recipes, say a Thai red curry with spiced duck leg or meat pie (ideas/recipes available on the City Larder website). I coated the slow roast duck legs in one of my go-to marinades used for chicken wings/drumsticks, paired with a soba noodle salad for an easy weeknight meal. A delicious and light-ish meal that really goes down a treat on those warmer summer evenings. Read on for the recipe.

HONEY SOY SLOW ROAST DUCK LEG WITH SOBA SALAD

INGREDIENTS

2 x City Larder’s Slow roast duck leg

Honey Soy Marinade

• 2 tablespoons honey

• 3 tablespoons soy sauce

• 2 tablespoons sesame oil

• 1 clove garlic, minced

• 1 tablespoon water

Soba Salad

• 150-180 g soba noodle, prepared according to packet instructions

• 1 bunch baby bok choy, blanched

• 1 bunch baby broccoli, blanched

• optional: broad beans and radish

• sesame oil or sesame mayo to dress

METHODS

1. Combine the ingredients for the honey soy marinade and use a brush to coat each of the slow roast duck legs. Cover and leave to sit refrigerated for at least 30 minutes or overnight.

2. Preheat the oven to 180 C. Roast the duck legs for 30 minutes.

3. While the duck is roasting, prepare the ingredients for the soba noodle salad and assemble prior to serving.

4. Immediately serve the duck with the soba noodles.

   Enjoy!

Disclosure: I received these products courtesy of City Larder.