Braised Asian duck legs with roasted Pak Choi

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel and chop the onion and garlic. Peel and chop the ginger. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Finely chop everything except for about half the garlic in the universal chopper. Wash the duck legs, cut them once at the joint to make 8 duck parts. Heat 1 tablespoon of oil in a frying pan. Brown the duck parts on each side for about 3 minutes. Remove and place in a large casserole dish or on the fat pan of the oven

2. 2

   Add the onion mixture to the hot frying fat and simmer for about 3 minutes. Add 2 tablespoons of fish sauce and sugar and continue to simmer for about 2 minutes. Spread about half of the mixture on the duck parts. Cover loosely with aluminium foil and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 2 hours. Remove the foil about 15 minutes before the end of the baking time, brush the duck parts with the remaining mixture and continue to roast without foil

3. 3

   Clean, wash and halve Pak Choi. Heat 2 tablespoons of oil in a large frying pan, fry the pak choi in it. Add the garlic that has been set aside and fry briefly. Add 4 tablespoons of fish sauce and steam for another 2-3 minutes. Serve the pak choi with the duck legs. Sprinkle with coriander. Serve with rice

Nutrition Facts

KCAL
890 kcal

CARBS
30 g

FATS
60 g

PROTEINS
57 g