Servings: 4 people
Equipment
- deep casserole pot
Ingredients
for the duck legs
- 4 duck legs
- 25 gram butter
- 500 ml brown chicken stock
- 25 gram quince paste
- 2 sprig rosemary
for the spelt
- 200 gram spelt
- 400 ml water
- 200 gram broccoli
- 30 gram pine nuts
- 1 clove garlic
- 1 red chilli
- 5 gram fresh mint
Instructions
for the duck legs with quince jus
- Clean and trim the duck legs and season them with salt. Heat a large frying pan with a little oil and fry the duck legs on the skin side untill they area nice and brown. this takes about 10-15 minutesremove all the fat from the pan and add the butter and roast the legs for another 5 minutes slowly in the butter on both sides
- Remove the legs, add the quince paste, brown chicken stock, rosemary, and reduce the liquid till about half. add the legs back into the pan and cover with a lid. Cook for 45 minutes in a preheated oven at 180°C whilst basking the legs with the sauce every 15 minutes. after this remove the lid and roast for another 15 minutes whilst basking every 5 minutes. the duck legs will get a beautiful glaze from the reduced sauce and some browning on the top of the legs
for the spelt
- Cook the spelt with the water and some salt till cooked. I use a small rice cooker but you can cook the spelt in a small saucepan with a lid as well
- Chop all of the broccoli fine with a large chefs knife
- Chop the garlic and the chilli
- toast the pine nuts with a little bit of oil in a medium frying pan till golden brown. add the garlic and chopped chilli and sweat till soft. Add the broccoli and saute till the broccoli is half cooked. it should have a nice bite to it. Add the cooked spelt and mix together well
- chop the fresh mint and finish the spelt with a bit of seasoning and the fresh mint
- serve the spelt on a large plate and put the duck legs on top. serve the sauce seperate
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