Leg of duck in plum sauce

Name: Leg of duck in plum sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Leg of duck (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Apricot Jam; 2 Federation spring onions (approx. 200 g each); 500 g Prunes; 200 ml Red wine; 1 TABLESPOON dark sauce thickener; 2 TABLESPOONS Oil; 7-10 Tbsp colourful pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Leg of duck (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Apricot Jam
2 Federation spring onions (approx. 200 g each)
500 g Prunes
200 ml Red wine
1 TABLESPOON dark sauce thickener
2 TABLESPOONS Oil
7-10 Tbsp colourful pepper

Directions

1
Wash the legs, pat dry and rub with salt and pepper. Put them on the fat pan of the oven and roast them in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 45 minutes.
2
Gradually add 200 ml of water. Heat the jam and spread the legs with it about 10 minutes before the end of the cooking time. In the meantime, clean, wash and chop the spring onions.
3
Wash plums, rub dry, halve and stone them. Cut into slices. Remove the legs of duck and keep warm. Pour frying stock through a sieve into a pot and add wine. Stir in sauce thickener and bring to the boil.
4
Heat the oil in a pan and sauté the spring onions for about 5 minutes. Remove from the pan and then briefly sauté the plums in the frying fat. Add half of the plums to the sauce and puree in it.
5
Arrange duck legs, spring onions and remaining plums on a plate. Cover with sauce and serve sprinkled with pepper to taste.