Duck with tamarind and cauliflower

Ingredients

  • 6 duck legs, including thigh
  • 25g of pink salt
  • 25g of salt
  • ¼ cinnamon stick
  • 5 black peppercorns
  • 5 coriander seeds
  • 1 star anise
  • + 28 more ingredients
    • 500ml of water
    • 325ml of red wine
    • 325ml of brown Chicken stock
    • 3 garlic cloves, bruised
    • 1 bay leaf
    • 1 sprig of fresh thyme
    • ½ large onion, large dice
    • ½ carrot, large dice
    • ½ celery stick, large dice
    • 1kg of duck bones
    • 125g of shallots, medium dice
    • 125g of carrots, medium dice
    • 50g of celery, medium dice
    • ½ head of garlic, bruised
    • 1 sprig of fresh thyme
    • 100ml of white wine
    • 1l of brown Chicken stock
    • 5 black peppercorns
    • 5 coriander seeds
    • 230g of tamarind paste
    • 105g of brown sugar
    • 105ml of Maille red wine vinegar
    • 105ml of white Chicken stock
    • 500g of spinach, picked and washed
    • 2 cauliflowers
    • rapeseed oil
    • butter
    • 1 handful of lemon cress

Method Launch Cooking Mode What's this? 1. For the brine, bring a pot of water to the boil. Once boiling add the salt and stir to dissolve 2. In dry pan, toast the cinnamon, pepper, coriander and star anise. As soon as the spices begin to release a strong aroma, remove them from pan and add to th...

View full recipe at SpringPad

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