Summary

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

1. The marinade:
2. Bring the apple juice, soy sauce, crushed garlic clove, sambal oelek to the boil and reduce to 3 tablespoon.
3. Let the duck legs soak in the marinade overnight in a freezer bag.
4. Saffron: Leave the saffron threads to stand overnight in a small mortar with very little water and grate them small just before use.
5. Collect the marinade and meat juice. Clean the root vegetables and onions and chop them roughly.
6. The meat:
7. 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.
8. Take out the legs and fry them on a tray in the oven until crispy.
9. Degrease the sauce. Puree the vegetables in the sauce, add the cream, briefly bring to the boil and thicken.
10. The Apple:
11. 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.
12. The saffron rice:
13. 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.
14. Arrange, serve and enjoy.