DUCK LEGS IN PLUM SAUCE WITH EGGFRIED RICE

Food & Home - - The Week Ahead -

Serves 4 – 6 EASY 1 hr 30 mins

WHAT YOU NEED DUCK

6 duck legs 1 onion, peeled and chopped olive oil, to fry (op­tional) 1 gar­lic clove, peeled and crushed

1 chilli, seeded and chopped

1 tsp ground ginger

1 tsp ground cin­na­mon 1 bay leaf

2 star anise

1 tsp mus­tard pow­der 1 tsp salt

350g plum jam

50ml or­ange juice

2 tbsp soya sauce EGG-FRIED RICE

2 tbsp veg­etable oil 4 spring onions, finely chopped

380g jas­mine rice/ any white rice, cooked ac­cord­ing to pack­ag­ing in­struc­tions

2 large eggs, beaten 1 tbsp sesame oil

2 tsp soya sauce

HOW TO DO IT

1 For the duck, pre­heat the oven to 180˚C.

2 Fry the duck legs in a dry fry­ing pan placed over medium-high heat un­til crispy and the fat has been re­leased. Re­move from pan and set aside un­til needed. 3 Us­ing the same pan, fry the chopped onion un­til soft and translu­cent, about 5 min­utes. Add a glug of olive oil, if needed, and stir in the gar­lic and chilli. Fry for 2 – 3 min­utes and then add the ground ginger and cin­na­mon, bay leaf, star anise, mus­tard pow­der and salt. Stir un­til well com­bined. Add the jam, or­ange juice and 2 tbsp soya sauce. Stir un­til com­bined. In­crease the heat and bring to a boil. Once boil­ing, re­move from heat and set aside.

4 Place the duck legs in a deep oven­proof dish. Pour the sauce over the legs, en­sur­ing they are coated well. Cover the dish with foil/a lid and roast in the pre­heated oven un­til the duck is cooked through, about 30 min­utes. Re­move the foil/lid and con­tinue to roast un­til golden brown, about 15 min­utes. Re­move from oven and set aside un­til ready to serve.

5 For the egg-fried rice, heat the veg­etable oil in a large fry­ing pan un­til very hot. Add the finely chopped spring onion and fry over high heat un­til soft, about 1 minute. Add the cooked rice and toss well.

6 Use a spoon to make a well in the cen­tre of the rice mix­ture and pour the beaten eggs into the well. Al­low the eggs to cook un­til the bot­tom starts to set be­fore scram­bling them into the rice. Re­move from heat and stir in the sesame oil and 2 tsp soya sauce.

7 Serve the duck legs with the egg-fried rice along­side.

DUCK LEGS IN PLUM SAUCE WITH EGG-FRIED RICEON­LINE BONUS!FOODAND­HOME.CO.ZA

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