Carstens Duck Legs with Apple Wedges and Saffron Rice
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg (s) the duck
- 1 onion (s)
- 2 carrot (s)
- 0.5 liter ½ apple juice
- 3 tablespoon soy sauce
- 1 clove garlic
- 0.5 teaspoon ½ sambal oelek
- Calvados
- 50 ml stock (Demi Glace)
- 1 cup sweet cream
- 2 apples, sour and firm
- Saffron threads
- 300 g basmati
- Berries, pink
- butter
- Cornstarch
- Clarified butter
- sugar
- salt
- Lemon juice
Print Recipe
Pin Recipe Instructions
- The marinade:
- Bring the apple juice, soy sauce, crushed garlic clove, sambal oelek to the boil and reduce to 3 tablespoon.
- Let the duck legs soak in the marinade overnight in a freezer bag.
- Saffron: Leave the saffron threads to stand overnight in a small mortar with very little water and grate them small just before use.
- Collect the marinade and meat juice. Clean the root vegetables and onions and chop them roughly.
- The meat:
- Fry the duck legs in hot clarified butter and lift out. Roast the vegetables in the clarified butter and let them take on color. Deglaze with a little water, add the marinade and a teaspoon of salt, approx. 2 cl calvados, and the demi glace. Add the duck legs and stew in the oven preheated to 160 ° for 1 hour. Pour the sauce over them from time to time.
- Take out the legs and fry them on a tray in the oven until crispy.
- Degrease the sauce. Puree the vegetables in the sauce, add the cream, briefly bring to the boil and thicken.
- The Apple:
- Peel the apple, remove the core and cut into wedges. Mix with a little lemon juice. Fry both sides in butter in the pan until they have a nice color. Just before serving, sprinkle with crushed pink berries and deglaze with cream, add some sugar. The cream should still reduce.
- The saffron rice:
- Cook 300 g basmati in plenty of sparkling salted water for 8 minutes. Drain the rice over a sieve. Melt a good piece of butter in the pan and add 1 shot glass full of water. Mix the rice with the saffron water and steam in a covered saucepan over a low flame.
- Arrange, serve and enjoy.
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