| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Ready stead, Emp | 1 | servings |
INGREDIENTS
| 1 | Duck leg; bone trimmed | |
| 5 | tb | Honey |
| 6 | tb | Olive oil |
| 3 | sm | Carrots; cut into chunks |
| 1 | ts | Coriander seeds; crushed |
| Rosemary sprig | ||
| 100 | ml | Balsamic vinegar |
| Salt and pepper | ||
| 1 | Handful basil leaves | |
| 4 | tb | Olive oil |
| Salt and pepper |
INSTRUCTIONS
FOR THE BASIL OIL Preheat oven to 220c/425f. 1 Melt 3 tbsp honey, then using a hand blender, whiz with 4 tbsp olive oil. Pour over the duck and transfer to the oven for 15-20 minutes. 2 Fry the carrots in 2 tbsp olive oil and 2 tbsp honey along with the coriander seeds. Season and transfer to the oven with the rosemary for about 15-20 minutes until tender. 3 Pour the balsamic vinegar in a pan and reduce over a fairly high heat until thick and syrupy. For the Basil Oil: Whiz the ingredients in a blender. Converted by MC_Buster. Per serving: 1629 Calories (kcal); 136g Total Fat; (71% calories from fat); 3g Protein; 117g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 27 Fat; 6 Other Carbohydrates Converted by MM_Buster v2.0n.
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