Ingredients
- 4 chicken legs, free range if possible
- 180g duck fat
- 1 sprig of rosemary
- 2cm piece of ginger, roughly chopped
- 1 star anise
- ½ tsp smoked paprika
- 3 cloves of garlic, roughly chopped
- Peel of half an orange
- 6-8 baby potatoes
- Salt and pepper
- 1 leek
- Knob of butter
- 1 heaped tsp flour
- 2 tbsp crème fraiche
- 1 tsp Dijon mustard
- 1 tbsp chopped dill
1 Set the oven to 140 degrees.
2 Put the chicken into a small and deep roasting tray or casserole dish then add the duck fat, rosemary, ginger, star anise, smoked paprika, garlic and orange peel. Pop in the potatoes then season generously.
3 Cover tightly with foil or a lid then put in the oven for two hours; the chicken needs to be completely tender and ready to fall off the bone.
4 When it is cooked, remove the chicken and the potatoes, draining off all the excess fat.
5 Meanwhile, cut the leek in half lengthways and shred it as finely as you can. Wash it to make sure there is no dirt present but leave a little excess water on the leeks.
6 Melt the butter then add the leeks; the water in the leeks will help them steam.
7 Add the flour then cook it for 2-3 minutes till soft, then add the crème fraiche, mustard and chopped dill. Season and set aside.
8 Turn the oven up to 200 degrees. Place the chicken and potatoes on a roasting tray skin side up then cook for 20 minutes or so till crispy. Serve with the warm leeks.
