Crispy duck with granadilla sauce



Ingredients 15
Servings 4
Time

Ingredients

  • 4
    duck legs
  • 30
    ml
    sesame seed oil
  • 15
    ml
    fish sauce
  • 15
    ml
    lime juice
  • 15
    ml
    red curry paste
  • Granadilla sauce
  • 250
    ml
    granadilla pulp
  • 45
    ml
    orange juice
  • 45
    ml
    sherry or Contreau
  • 30
    ml
    maple syrup
  • 5
    ml
    corn flour
  • 15
    ml
    water
  • To serve
  • fresh coriander
  • lime wedges
 

Method

20 minutes
 
Preheat oven to 180 ºC.
Place duck legs in a roasting dish.
Mix together oil, fish sauce, lime juice and curry paste.
Rub mixture all over duck pieces and pierce skin with a fork.
Roast for 20 minutes, or until golden brown and crispy.

GRANADILLA SAUCE:
Place granadilla pulp, orange juice, sherry (or Contreau) and maple syrup in a saucepan and bring to the boil.
Mix cornflour and water into a paste, add this to the granadilla sauce and whisk until sauce thickens slightly.

To serve:
Slice duck into portions and serve with granadilla sauce, coriander and fresh lime wedges.

 

Read more on: poultry  |  roast
 

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