Marinated Duck Legs with Deep Fried Vegetable Batons Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings8
HealthyHigh Protein
Ingredients
| White vinegar | 2 Cup (16 tbs) (Marinade:) | |
| Soy sauce | 1 Cup (16 tbs) (Marinade:) | |
| Honey | 1 1/2 Cup (16 tbs) (Marinade:) | |
| 1 1/2 garlic cloves, coarsely chopped | ||
| Ground coriander | 1/2 Tablespoon (Marinade:) | |
| Black peppercorns | 1 Cup (16 tbs) (Marinade:) | |
| 12 pounds duck legs | ||
| 8 cups duck or chicken stock | ||
| Vegetables | 1 pound (Vegetable Batons:) | |
| Eggs | 4 standard (Vegetable Batons:) | |
| Beer | 2 Cup (16 tbs) (Vegetable Batons:) | |
| All purpose flour | 1 3/4 Cup (16 tbs) (Vegetable Batons:) | |
| Cornstarch | 1/4 Cup (16 tbs) (Vegetable Batons:) | |
| Baking powder | 1/2 Tablespoon (Vegetable Batons:) | |
| 1 tablespoon saffron powder | ||
| Milk or water | 1 Cup (16 tbs) (Vegetable Batons:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1)Prepare marinade by mixing together white vinegar, soy sauce, honey, garlic, coriander, peppercorns and blend to smooth consistency.
2)Preheat oven to 275 degrees F.
MAKING
3)For preparing duck, marinate duck in marinade in refrigerator for 24 hours. Refrigerate remaining mariande in freezer.
4)Take a roasting pan and place marinated duck in this.
5)Bake for 2 hours at 275 degrees F allowing it to baste in its own juices every half hour.
6)To prepare sauce, separate the fat from the marinade taken out of freezer.
7)Add ¼ of the mixture to 8 cups of duck stock and reduce over heat to ¼ original volume.
8)To prepare vegetable batons, balnch vegetables.
9)Mix together, eggs, beer, flour, cornstarch, baking powder, saffron powder, salt and pepper and milk to make a batter.
10)Dip batons in the batter and deep fry.
SERVING
11)On serving plates, place batons in center of plate and keep duck eggs over it.
12)Serve hot after drizzling sauce over the vegetables.
1)Prepare marinade by mixing together white vinegar, soy sauce, honey, garlic, coriander, peppercorns and blend to smooth consistency.
2)Preheat oven to 275 degrees F.
MAKING
3)For preparing duck, marinate duck in marinade in refrigerator for 24 hours. Refrigerate remaining mariande in freezer.
4)Take a roasting pan and place marinated duck in this.
5)Bake for 2 hours at 275 degrees F allowing it to baste in its own juices every half hour.
6)To prepare sauce, separate the fat from the marinade taken out of freezer.
7)Add ¼ of the mixture to 8 cups of duck stock and reduce over heat to ¼ original volume.
8)To prepare vegetable batons, balnch vegetables.
9)Mix together, eggs, beer, flour, cornstarch, baking powder, saffron powder, salt and pepper and milk to make a batter.
10)Dip batons in the batter and deep fry.
SERVING
11)On serving plates, place batons in center of plate and keep duck eggs over it.
12)Serve hot after drizzling sauce over the vegetables.
Chef
