Slow-roast duck legs

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad.

Serves: 4 personsPreparation time: 20 minutesCooking time: 1 hour approx

Ingredients

4 large duck legs, trimmed, knuckle removed

Rub

1 tbsp salt2 tsp freshly milled black pepper2 tsp five spice

Relish

150g soft brown sugar100mls cold water1 small onion, peeled and very chopped finely2 tbsp finely chopped ginger1 tbsp lemon grass puree300g rhubarb, cut into 2cm pieces and washed wellsaltblack pepper2 tbsp extra virgin olive oil

Ingredients

• Preheat the oven to 180°C gas 4

• Mix the salt, pepper and five spice together well

• Rub over the duck legs both sides and leave for 30 minutes (best overnight)

• Heat an ovenproof frying pan, add the legs skin side down

• Leave to brown for 2-3 minutes, then place in the oven

• Cook for 30 minutes, then turn over and cook for a further 30 minutes, or until cooked but not overcooked. When cooked remove, cover loosely with fil and rest for 30 minutes minimum.

• Meanwhile place the sugar, water, onion, ginger, lemon grass puree, into a stainless steel saucepan and bring to the boil, then simmer for about 5 minutes.

• Add the rhubarb and bring back to the boil, once simmering cook until soft then leave to cool. Then stir in the olive oil.

• Serve the duck legs with the relish and salad