Braised Duck Leg Salad

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

1

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.

2

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.

3

Peel and segment the orange. Dice the beetroot and roughly chop the pecans.

4

Gently mix all the SALAD ingredients together and dress lightly with Pams Smoke and Mirrors

5

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.

6

Pairs beautifully with both the Aroma Pagoda or chilled Agent Provocateur.

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

1

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.

2

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.

3

Peel and segment the orange. Dice the beetroot and roughly chop the pecans.

4

Gently mix all the SALAD ingredients together and dress lightly with Pams Smoke and Mirrors

5

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.

6

Pairs beautifully with both the Aroma Pagoda or chilled Agent Provocateur.

Braised Duck Leg Salad

Suggested wine pairing

Aroma Pagoda