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Stuffed Duck Legs With Plum Sauce

Western.Chefs's picture
Ingredients
  Duck legs 2
  Freshly ground black pepper To Taste
  Salt 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
  Arrowroot 1 Teaspoon
  Dill sprigs 2 Teaspoon (For Garnish)
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.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Plum

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