Crispy legs of duck with caramel vinegar sauce | Spekko Rice
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Crispy legs of duck with caramel vinegar sauce

Crispy legs of duck with caramel vinegar sauce

The caramel sauce works well with the duck. Prepare the rice while the duck is roasting.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    • 4 legs of duck
    • olive oil
    • salt and freshly ground black pepper

    Caramel vinegar

    • 125 ml (½ cup) brown sugar
    • 125 ml (½ cup) white wine vinegar
    • 1 cinnamon stick
    • 1 green chilli, chopped
    • 250 ml (1 cup) chicken stock
    • juice and rind of 1 orange
    • ¼ each red and yellow pepper, sliced into thin strips

    Nutty rice

    • 500 ml (2 cups) Spekko Royal Umbrella Jasmine Rice
    • 5 ml (1 tsp) turmeric
    • 125 ml (1/2 cup) flaked almonds, lightly toasted (or use peanuts or any other nuts)
    • 30 ml (2 tbsp) butter
    • water


    1. Preheat oven to 180°C.
    2. Prick duck skin with a fork, season with salt and pepper. Place duck or chicken legs in a roasting tin drizzled with olive oil and cook in the oven for 45 minutes. Remove from the oven, cover lightly with foil and allow to rest for 15 minutes.
    3. To make the caramel vinegar: In a small saucepan cook sugar, vinegar, cinnamon and green chilli, stirring over medium heat until sugar has dissolved.
    4. Simmer gently for 5 minutes or until syrupy, stir in chicken stock and simmer for a further 5 minutes or until slightly reduced.
    5. Add the orange juice, rind and pepper strips; simmer gently until thick and syrupy. Season to taste.
    6. To make the nutty rice: Cook the Spekko rice in boiling water, seasoned with turmeric and salt until soft + – 20 minutes. Drain.
    7. Add almonds or other nuts and butter and toss lightly. Keep warm until ready to serve.

    From the Spekko kitchen

    • Always look at the instructions on the Spekko pack on how to cook your rice perfectly.
    • Spekko Long Grain Parboiled Rice can be used instead of the Jasmine.

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