Jan 12, 2020

Christmas Recipes: Main Dishes No 9 of 12 – Duck with Cardamom Sauce

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Christmas recipe serves: 6

power per serving: 400

preparation time: 15 minutes

cooking time: 2hours 30 minutes

applicable for freezing after step 3.

Christmas recipe parts:

  • duck legs, 6, about 2 kg (4.5 lb)
  • onions, 350 g (12 oz)
  • root ginger, latest, 5 cm piece, (2 inch)
  • butter, 125 g (4 oz)
  • caster sugar, 15 ml (1 tbsp)
  • inexperienced cardomom pods, Eight full
  • rooster stock, 1.7 litres (Three pints)
  • ginger wine, 300 ml (10 fl oz)
  • dry white wine, 150 ml (5 fl oz)
  • salt and pepper
  • orange juice, 45 ml (Three tbsp)
  • lemon juice, 15 ml (1 tbsp)
  • oil, 5 ml (1 tbsp)
  • sea salt, coarse 10 ml (2 tsp)
  • garnish, coarse latest coriander

Christmas recipe instructions:

  1. Simmer the duck legs gently in a giant pan of boiling water for about 2 hours.
  2. To arrange the sauce, fry peeled, chopped onions in 50 g (2 oz) of the butter for about 10 minutes or comfy. Add peeled and grated ginger, with the sugar and csardomom seeds from one pod. Put together dinner until the color of the mix turns darkish golden brown.
  3. Add the stock and boil until the amount is diminished by half. In the reduction of by half as soon as extra till syrup like after together with the white wine and dry ginger. Add salt and pepper and orange juice to fashion.
  4. Stir in 25 g (1 oz) of the butter into the sauce at boiling stage. Separate the onions from the liquid and blend with the rest of the butter. Protect.
  5. Take away additional water from the duck and put over a roasting tin on a rack. Brush the duck with oil and sprinkle with salt and the remaining cardomom seeds.
  6. Roast until the pores and pores and skin could also be very crisp. About 20 to 25 minutes at gasoline mark 8. (230 ranges centigrade, 450 F). Add the reheated butter and onion and serve the meals with heated cardomom sauce. Garnish with coriander.

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