Inspired by my travels, this is a bit of a fun fusion of Asian flavours that makes this duck dish a taste explosion. Tamarillo is a winter fruit here in New Zealand. If you can’t get your hands on fresh tamarillos, tamarillo chutney sauce will work as well.

Ingredients

Duck

• 2 mallard legs

• 2 Tbsp duck fat

Rub

• 2 cloves of garlic

• 1 tsp Chinese five spice

• 1 tsp coriander seeds

• ½ tsp dried ginger

• ½ tsp sesame oil

• ½ tsp chilli flakes

• Pinch of pepper

Sauce

• 2 cloves garlic, chopped

• 4 tamarillos, roughly chopped

• ½ red onion, sliced

• ½ red chilli, sliced

• ½ thumb of ginger

• Pinch of Chinese five spice

• ¾ cup orange juice

• 1 Tbsp sesame oil

• 1 Tbsp duck fat

• 4 Tbsp sweet soy sauce

• 2 Tbsp caster sugar

method

1.  Preheat oven to 200ºC.

2. In a hot saucepan, add all the sauce ingredients and stir together; reduce the heat and simmer for 15-20 minutes or until thickened.

3. Prepare the rub by using a mortar and pestle; grind all the ingredients together to create a middle-to-fine consistency.

4. Coat the duck legs with the rub.

5. Add the duck fat to a hot skillet or deep frying pan.

6. Place the duck legs into the pan and brown for approx. 3 minutes on each side or until the rub is golden brown.

7. Pour sauce over the duck legs. Place in the oven for 20 minutes. Remove from the oven and let rest for 10 minutes.

8. Garnish with coriander and sesame seeds.