Duckleg with Plum Sauce

Now we go fancy again......NO we not! It just sounds fancy and I know many are a bit afraid of cooking duck, so I thought I give you a very simple recipe that will be amazing when it is finished.

Yes it is usually not that easy to do duck as if you roast a whole duck you need to roast it twice if you want the breast pink that is. You need to debone the breast and then leave the duck a lot longer in the oven in order to get the legs tender......nah, not fun (except if you are mad like me who enjoys doing things like this)

So what we do here is that we braise the legs, like this we get them beautifully tender and it is not as rich as a Confit. What is a Confit....these chefs like to yuse funny French words. A confit is a meat, most of the time duck, goose or pork that is very slowly cooked in its own fat, very rich, very tasty!!!

To give the duck leg a bit of a twist I add some Asian spices and then at the end glaze the leg in the hot oven with a bit plum sauce. It gives a lovely sweetness to the meat and tastes delicious

I serve in on stir fry vegetables, so it stays with an Asian touch. The other nice thing is that this recipe is gluten free because if I have to thicken the sauce a bit I will take corn starch.

Recipe

2 Kg Duck legs
100 Ml Soy Sauce
50 G Garlic
50 G Ginger
500 G Oranges in Zestes
500 G Onions
250 G Carrots
150 G Celeriac
250 Ml Red Wine
100 Ml Plum Sauce
20 Ml Sesame Oil
10 G Chili
50 G Coriander leaves

200 G Carrots
200 G Onions
100 G Celery
200 G Green Beans
25 G Honey
45 G Soy Sauce
25 G Ginger

Method

Marinated the duck legs over night in soy sauce, ginger garlic and orange zestes
Rub them clean and fry them all round till browned
Careful the soy burns easily
Take the vegetables and roast them till browned
Add tomato paste, roast some more
Deglacer with red wine, repeat twice, add some water
Put duck legs in vacum bags
Add the vegetables and stock, seal
Poach at 90 C for 5 hours, cool in the fridge
Mix plum sauce with sesame oil and chili
Heat the duck legs in the bag, then baste the plum sauce on top and glaze in the oven

Heat oil in wok, add garlic and onions, saute briefly
Add vegetable julienne, saute briefly
Add soy, honey and ginger, season to taste and serve
Use the stock for Duck Consomme or soup