Braised Duck Leg Salad

Name: Braised Duck Leg Salad
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 4x Duck Legs; 150ml Light Soy Sauce; 1 l Chicken Stock; 80 gm Dried Mandarin or Orange Peel; 4 Star anise; 1 cinnamon stick; 2 garlic cloves; 150gm Hoisin; 200gm Beetroot Chard Leaves; 1 bunch Watercress; 2 Naval Oranges; 120 gm Diced Cooked Beetroot (you can use canned); 80-100gm lightly roasted pecans; 1 pack of mixed Alfalfa/Mung Bean/ Bean Sprout mix; Pams Smoke and Mirrors. 100-150ml

Enjoy this Braised Duck Leg Salad paired with Aroma Pagoda. The tender duck and crisp greens are perfectly complemented by the layers of flavour Aroma Pagoda has to offer!

Ingredients

Duck

4x Duck Legs

150ml Light Soy Sauce

1 l Chicken Stock

80 gm Dried Mandarin or Orange Peel

4 Star anise

1 cinnamon stick

2 garlic cloves

150gm Hoisin

Salad

200gm Beetroot Chard Leaves

1 bunch Watercress

2 Naval Oranges

120 gm Diced Cooked Beetroot (you can use canned)

80-100gm lightly roasted pecans

1 pack of mixed Alfalfa/Mung Bean/ Bean Sprout mix

Pams Smoke and Mirrors. 100-150ml

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.