Yield: 4 servings
|4||Duck leg pieces|
|1||Carrots; (1 to 2)|
|1||Parsnips; (1 to 2)|
|6||Cumquats; (or 1/2 orange if|
|(6 to 7)|
|; cumquats not|
|250 millilitres||Duck or chicken stock|
|1 tablespoon||Reduced salt soya sauce|
|3 teaspoons||Coriander; (ground)|
|½ teaspoon||Five spice|
|Ground black or white pepper|
|2 teaspoons||Sesame oil|
|2 tablespoons||Dark soya sauce|
Score each piece of duck with a sharp knife, leaving the skin on.
Rub the marinade mix into the duck pieces and let it stand for about 20 minutes.
In the meantime, cut the leak into rings, dice the carrots, finely cut the celery, crush garlic and dice the parsnips, then set aside.
Cook the duck, skin side down first, cooking for 2-3 minutes each side preferably in a non-skick pan.
Place the duck on rack in a baking tray and put it into the oven (190c) to allow any other fats to drain out.
Remove most of the fats left in the pan and cook the vegetables adding, a few at a time, the leeks and onion, then the celery, carrots and garlic, then the parsnips. Brown all for a couple of minutes, then add a glass of sherry and allow to reduce.
Also add the salt reduced soya sauce and the stock.
Finally cut into pieces the cumquats and add to the mixture, stirring in well.
In a large baking dish add some of the vegetable mix, then the duck pieces, and the rest of the vegetables. Cover the dish with baking paper before placing the lid on (to ensure a tight seal).
Bake for about one hour at 190c or until legs are cooks.
Serve with rice and green vegetables.
Converted by MC_Buster.
Per serving: 184 Calories (kcal); 3g Total Fat; (18% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.