Marinated duck legs with Kim Chee (Chinese cabbage salad)
easy
60 mins
60 mins
Ingredients
- 1 (approx. 1 kg) Chinese cabbage
- 1 TABLESPOON Salt
- 2 Spring onions
- 2 Garlic cloves
- 1 piece(s) Ginger
- 100 ml light soy sauce
- 125 ml White wine vinegar
- 1 TABLESPOON Sugar
- 7-10 Tbsp Sambal Oelek
- 1 piece(s) Ginger
- 2 Garlic cloves
- 8 TABLESPOONS Teriyaki marinade
- 6 TABLESPOONS Oil
- 1 TABLESPOON grated orange peel
- 7-10 Tbsp Juice of 1/2 orange
- 4 (350 g each) Duck legs
Directions
- 1
Clean and wash the cabbage, dab dry and cut into wide strips. Sprinkle with salt and knead. Leave to soak for 3-4 hours. Clean and wash spring onions and cut into thin rings. Peel and finely chop garlic and ginger.
- 2
Mix soy sauce, vinegar, sugar and sambal oelek. Add spring onions, garlic and ginger. Squeeze the cabbage well and mix with the marinade. Leave to stand for at least 24 hours. For the marinated duck legs, also peel and finely chop the ginger and garlic. Mix with the remaining ingredients. Rinse duck legs in cold water and pat dry. Marinate the legs in the marinade for about 3 hours. Remove from the marinade and cook in the oven under the grill for about 30 minutes. Turn several times in between and brush repeatedly with the marinade.
- 3
Mix with the remaining ingredients. Rinse duck legs in cold water and pat dry. Marinate the legs in the marinade for about 3 hours. Remove from the marinade and cook in the oven under the grill for about 30 minutes. Turn several times in between and brush repeatedly with the marinade. Arrange Chinese cabbage salad and duck legs. Basmati rice tastes good with it
Nutrition Facts
460 kcal
9 g
22 g
49 g
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