Ingredients
Directions
Score the top of the duck leg to allow for shrinkage and so it doesn’t tear and stretch during cooking. Seal the duck legs in a medium hot pan on the stove to a nice golden brown. Place duck legs skin side up in an oven proof dish.
Mix the soy sauce, hoisin sauce, chicken stock and pour over duck. Add the mandarin, garlic, star anise, and cinnamon stick to the braining liquor. Place in pre heated over at 170’c for about 2 hours, or until nice and tender. Leave in cooking liquor while making salad.
Peel and segment the orange. Dice the beetroot and roughly chop the pecans.
Gently mix all the SALAD ingredients together and dress lightly with Pams Smoke and Mirrors
You can either serve the duck leg as a whole piece, one per person, or shred up and mix through the salad. Perfect summer light lunch or dinner.
Pairs beautifully with both the Aroma Pagoda or chilled Agent Provocateur.
Ingredients
Directions
Score the top of the duck leg to allow for shrinkage and so it doesn’t tear and stretch during cooking. Seal the duck legs in a medium hot pan on the stove to a nice golden brown. Place duck legs skin side up in an oven proof dish.
Mix the soy sauce, hoisin sauce, chicken stock and pour over duck. Add the mandarin, garlic, star anise, and cinnamon stick to the braining liquor. Place in pre heated over at 170’c for about 2 hours, or until nice and tender. Leave in cooking liquor while making salad.
Peel and segment the orange. Dice the beetroot and roughly chop the pecans.
Gently mix all the SALAD ingredients together and dress lightly with Pams Smoke and Mirrors
You can either serve the duck leg as a whole piece, one per person, or shred up and mix through the salad. Perfect summer light lunch or dinner.
Pairs beautifully with both the Aroma Pagoda or chilled Agent Provocateur.