Stuffed Duck Legs With Plum Sauce Recipe
Ingredients
| 2 duck legs | ||
| Ground black pepper | 1 To taste | |
| Onions spring | 2 , trimmed (FOR THE STUFFING:) | |
| 2 oz/50 g long-grain rice, cooked | ||
| Grated rind of 1/2 lemon | ||
| Water chestnuts | 2 Tablespoon, chopped (FOR THE STUFFING:) | |
| 2 ripe plums, stoned and chopped | ||
| 1 oz/25 g fresh white breadcrumbs | ||
| 1 egg, size 5, beaten | ||
| 2 plums, stoned and chopped | ||
| Clear honey | 1 Tablespoon (FOR THE PLUM SAUCE:) | |
| Wine vinegar | 2 Teaspoon (FOR THE PLUM SAUCE:) | |
| Arrowroot | 1 Teaspoon (FOR THE PLUM SAUCE:) | |
| Dill sprigs to garnish | ||
| Salt | To Taste | |
Directions
Preheat the oven to Gas 4, 350°F, 180°C.
Bone the duck legs, wash and dry the meat, then season with salt and freshly ground black pepper.
Mix together the spring onions, cooked rice, lemon rind, water chestnuts, plums and breadcrumbs.
Add the egg, then mix together.
Divide the stuffing between duck legs, fold over to encase stuffing and secure each.
Place duck legs in a roasting tin and cook for 30 mins, or until cooked.
Remove from the oven, discard string and cover with foil to keep warm.
To make the sauce, place the plums, honey and vinegar in a small pan with 1/4 pint / 150 ml water.
Heat through.
Blend the arrowroot with 1 tbsp water, then stir into the pan.
Bring to the boil then cook, stirring throughout, until the sauce thickens and clears.
Serve the sauce with the stuffed duck legs, freshly cooked vegetables and savoury rice.
Garnish with dill sprigs.
Bone the duck legs, wash and dry the meat, then season with salt and freshly ground black pepper.
Mix together the spring onions, cooked rice, lemon rind, water chestnuts, plums and breadcrumbs.
Add the egg, then mix together.
Divide the stuffing between duck legs, fold over to encase stuffing and secure each.
Place duck legs in a roasting tin and cook for 30 mins, or until cooked.
Remove from the oven, discard string and cover with foil to keep warm.
To make the sauce, place the plums, honey and vinegar in a small pan with 1/4 pint / 150 ml water.
Heat through.
Blend the arrowroot with 1 tbsp water, then stir into the pan.
Bring to the boil then cook, stirring throughout, until the sauce thickens and clears.
Serve the sauce with the stuffed duck legs, freshly cooked vegetables and savoury rice.
Garnish with dill sprigs.
Chef
