Stuffed Duck Legs With Plum Sauce
|Freshly ground black pepper||To Taste|
|For the stuffing|
|Spring onions||2 , trimmed and chopped|
|Long grain rice||2 Ounce, cooked (50 Grams)|
|Grated lemon rind||1 Tablespoon (Of 1/2 Lemon)|
|Water chestnuts||2 Tablespoon, chopped|
|Ripe plums||2 , stoned and chopped|
|Fresh white breadcrumbs||1 Ounce (25 Grams)|
|Egg||1 , beaten (Size 5)|
|For the plum sauce|
|Plums||2 , stoned and chopped|
|Clear honey||1 Tablespoon|
|Wine vinegar||2 Teaspoon|
|Dill sprigs||2 Teaspoon (For Garnish)|
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.
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.