| 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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