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Marinated Duck Legs with Deep Fried Vegetable Batons Recipe
|White vinegar||2 Cup (32 tbs)|
|Soy sauce||1 Cup (16 tbs)|
|Honey||1 1⁄2 Cup (24 tbs)|
|Garlic||1 1⁄2 Clove (7.5 gm), coarsely chopped|
|Ground coriander||1⁄2 Tablespoon|
|Black peppercorns||1⁄4 Cup (4 tbs) (1 Handful)|
|Duck legs||12 Pound|
|Duck stock/Chicken stock||8 Cup (128 tbs)|
|For vegetable batons|
|Vegetables||1 Pound, peeled and cut into 2 x 1/4 inch batons (Firm Such As Carrots And Squash)|
|Beer||2 Cup (32 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Tablespoon|
|Saffron powder||1 Tablespoon|
|Water/Milk||1 Cup (16 tbs)|
Calories 2493 Calories from Fat 1324
% Daily Value*
Total Fat 147 g226.4%
Saturated Fat 37.1 g185.3%
Trans Fat 0 g
Cholesterol 105.7 mg
Sodium 3146.3 mg131.1%
Total Carbohydrates 103 g34.2%
Dietary Fiber 3.9 g15.6%
Sugars 49 g
Protein 190 g379.2%
Vitamin A 60.2% Vitamin C 13.6%
Calcium 14.2% Iron 23.8%
*Based on a 2000 Calorie diet
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.
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.
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.