We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
21 Total- 1 lemon zest
- 1 garlic cloves
- 10 g thyme
- 5 potato russet
- 500 g parsnips
- 2 king oyster mushrooms
- 200 g wild mushrooms
- 150 g butter
- 100 g turnip
- 100 g beetroot
- 2 onions
- 50 g baby carrot
- 6 shallots
- 20 g cornflour
- 10 g honey
- 1 duck
- 1 carrot
- 1 celery stick
- 50 ml balsamic vinegar
- 50 g brown sugar
- 1 orange
Method
-
1
Step 1
Marinate the duck legs and cook them in pressure cooker.
-
2
Step 2
Roast baby vegetables.
-
3
Step 3
Make jus.
-
4
Step 4
Make parsnip purée.
-
5
Step 5
Make potato string and wrap around the leg, cook the breast and let rest.
-
6
Step 6
Cook mushroom and crispy carrot.
-
7
Step 7
Deep fry the legs.
Ingredients
21 Total- 1 lemon zest
- 1 garlic cloves
- 10 g thyme
- 5 potato russet
- 500 g parsnips
- 2 king oyster mushrooms
- 200 g wild mushrooms
- 150 g butter
- 100 g turnip
- 100 g beetroot
- 2 onions
- 50 g baby carrot
- 6 shallots
- 20 g cornflour
- 10 g honey
- 1 duck
- 1 carrot
- 1 celery stick
- 50 ml balsamic vinegar
- 50 g brown sugar
- 1 orange
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