The classic pairing of duck and orange is one of my favourites. Rather than the bird's breast this version uses its legs, and the addition of five-spice powder gives it an extra layer of flavour. Try serving it with potatoes and a simple salad or you could even flake the meat through noodles.

Braised duck legs and orange gremolata

Serves 4

50ml vegetable oil

4 duck legs

1 onion

2 carrots

1 celery stick

3 garlic cloves

4 star anise

5g five-spice powder

2 oranges

100ml soya sauce

50g honey

1 litre chicken stock

100ml olive oil

50g parsley

Set the oven to 180C/160C fan/gas mark 4.

Take a pot big enough to hold the duck legs and place it on a medium heat, adding the vegetable oil.

Season the duck legs lightly with salt, add them to the pan and cook, turning occasionally, until light brown. Once done remove the duck legs from the pot and place them to one side.

Peel the onion and carrots and chop them into 2cm dice along with the celery and add them to the pot, cooking until golden brown. Now add two of the garlic cloves, the star anise and the five-spice powder. Cut one orange into 1cm thick slices and add these to the pot along with the soya sauce, honey and chicken stock. Now place the duck legs back in the pan and bring the liquid to a simmer before putting the pot in the oven for 90 minutes to two hours. Once the duck legs are tender and the meat is falling easily from the bone remove them from the sauce and place the pot on a high heat, reducing the sauce by half.

While the sauce is thickening make the gremolata. Zest the remaining orange finely and add it to a small bowl with the olive oil. Chop the parsley and remaining garlic clove finely and add these too, seasoning with salt and a little pepper and mixing well.

To serve, place the duck legs on serving plates, pour the sauce over them and top with the gremolata.