- Christmas recipe serves: 4
- calories per serving: 350
- preparation time: 20 minutes
- cooking time: 2hours
Christmas recipe ingredients:
- duck legs, 4, about 1.5 kg (3.3 lb)
- onions, 250 g (9 oz)
- root ginger, fresh, 6 cm piece, (2.3 inch)
- butter, 150 g (5.2 oz)
- 1 tbsp caster sugar (15ml)
- 8 Whole green cardamom pods
- 1.7 liters (3 pints) chicken stock
- 300 ml (10 fl oz) ginger wine
- 150 ml (5 fl oz) dry white wine
- White salt
- Freshly Ground Pepper
- 45 ml (3 tbsp) orange juice
- 15 ml (1 tbsp), lemon juice
- 5 ml (1 tbsp) oil
- 10 ml (2 tsp) sea salt, coarse
- coarse, garnish fresh coriander
Christmas recipe Procedure:
- Leave the duck legs for simmering ina large boiling water pan for around 1.5 hours.
- To ready the sauce, fry peeled, chopped onions in 2 oz ( 50 g) of the butter for about six minutes or soft. Add grated and peeled ginger with cardamom seeds and the sugar from one pod. Prepare until the color of the mixture turns golden brown.
- Add the boil and stock until the volume is decreased by half. Reduce by half again till syrup-like after adding the white wine and dry ginger. Add salt and freshly ground pepper, and fresh orange juice to taste.
- Stir in 1 oz (25 g) of the butter into the sauce at boiling point. Separate the onions from the mix and combine with the rest of the butter. Keep it aside.
- Remove water from the duck and put it over a rack or a roasting tin. Carefully brush the duck with oil and spray with salt and the remaining cardamom seeds.
- Roast until the skin is crisp. It takes about 30 minutes at gas mark 8. (450 F, 230 degrees centigrade). Add the onion and reheated butter and serve the food with heated cardamom sauce. Garnish with coriander and serve hot.
