| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Emp, Ready stead |
1 |
Servings |
INGREDIENTS
| 1 |
|
Duck leg, bone trimmed |
| 5 |
T |
Honey |
| 6 |
T |
Olive oil |
| 3 |
|
Carrots, cut into chunks |
| 1 |
t |
Coriander seeds, crushed |
|
|
Rosemary sprig |
| 100 |
|
Balsamic vinegar |
|
|
Salt and pepper |
| 1 |
|
Handful basil leaves |
| 4 |
T |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
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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