sweet-sour legs of duck

Name: sweet-sour legs of duck
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 ml Teriyaki sauce; 100 g Apricot Jam; 3 TABLESPOONS Vinegar; e.g. rice vinegar; 4 Leg of duck (approx. 125 g each); 7-10 Tbsp Salt; 200 g Basmati rice; 1 (approx. 200 g) yellow pepper; 1 Leek (leek; approx. 200 g); 125 g Mung bean sprouts; 4 Shallots or small onions; 100 g dried apricots; 1 TABLESPOON Oil; 7-10 Tbsp black pepper; 1 TABLESPOON Cornstarch; 7-10 Tbsp Coriander

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 ml Teriyaki sauce
100 g Apricot Jam
3 TABLESPOONS Vinegar; e.g. rice vinegar
4 Leg of duck (approx. 125 g each)
7-10 Tbsp Salt
200 g Basmati rice
1 (approx. 200 g) yellow pepper
1 Leek (leek; approx. 200 g)
125 g Mung bean sprouts
4 Shallots or small onions
100 g dried apricots
1 TABLESPOON Oil
7-10 Tbsp black pepper
1 TABLESPOON Cornstarch
7-10 Tbsp Coriander

Directions

1
Heat the teriyaki sauce, apricot jam and vinegar. Wash the duck legs, dab dry and place in the marinade. Leave to soak overnight. Remove duck legs from the marinade and dab dry. Cook in a roaster in a preheated oven (electric: 200 °C/ gas: level 3) covered with 200 ml water for about 1 hour. Braise the duck legs for the last 20 minutes of the cooking time without the lid and brush with the marinade.
2
Put the rice into plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Clean and wash the peppers and leek. Wash the sprouts and let them drip off. Peel the shallots. Cut bell peppers, leek, shallots and apricots into strips. Heat oil in a pan or wok. Fry the vegetables briefly in it and season with salt and pepper. Remove duck legs from the roaster and keep warm. Deglaze the roast with the remaining marinade and bring to the boil. Stir cornflour and 1 tablespoon of cold water until smooth, stir into the sauce, bring to the boil again and season to taste. Pour the sauce over the vegetables and arrange on a plate.
3
Heat oil in a pan or wok. Fry the vegetables briefly in it and season with salt and pepper. Remove duck legs from the roaster and keep warm. Deglaze the roast with the remaining marinade and bring to the boil. Stir cornflour and 1 tablespoon of cold water until smooth, stir into the sauce, bring to the boil again and season to taste. Pour the sauce over the vegetables and arrange on a plate. Add the duck legs and garnish with coriander. Add rice extra