Golden Poultry with Citrus and Herbs

Name: Golden Poultry with Citrus and Herbs
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 duck leg (ready-to-cook, approx. 3 kg); 2 Tbsps Oil; 1 tsp fresh ginger (grated); 2 sticks Lemongrass (chopped); 1 onion (finely chopped); 3 garlic cloves (finely chopped); 1 red chili pepper (deseeded and chopped); 1 Mango (diced); 2 cups fresh, white breadcrumbs; 1 egg; 2 Tbsps lemon juice; 2 Tbsps clarified butter (for the roasting tin); 2 sprigs mint; 1 sprig Basil; 1 sprig Mugwort; 1 organic lemon (cut into wedges); 1 organic Orange (sliced); 1.25 cups Pineapple (tinned)

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 2 h. 30 min.

Ready in

Ingredients

for

servings

Ingredients: 1 duck leg (ready-to-cook, approx. 3 kg)

For the stuffing: 2 Tbsps Oil; 1 tsp fresh ginger (grated); 2 sticks Lemongrass (chopped); 1 onion (finely chopped); 3 garlic cloves (finely chopped); 1 red chili pepper (deseeded and chopped); 1 Mango (diced); 2 cups fresh, white breadcrumbs; 1 egg; 2 Tbsps lemon juice

Plus: 2 Tbsps clarified butter (for the roasting tin); 2 sprigs mint; 1 sprig Basil; 1 sprig Mugwort; 1 organic lemon (cut into wedges)

To garnish: 1 organic Orange (sliced); 1 ¼ cups Pineapple (tinned)

How healthy are the main ingredients?

ginger mint Basil onion garlic clove Mango

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and season the duck with salt and ground black pepper inside and outside.

Heat the oil in a pan and fry the ginger and the lemongrass for 2 min. Add the onion, garlic and chilli and fry for a further 4 min until the onion is soft.

Remove from the heat and stir in the remaining stuffing ingredients. Season with salt and ground black pepper. Fill the stuffing into the neck cavity, cover with some skin and sew closed with kitchen twine. Shape the remaining stuffing into balls and fry with the duck in the roasting tin in clarified butter for 20 min.

Stuff the herbs and the lemon wedges into the stomach cavity of the duck and place it, breast down, in the roasting tin. Fill with a little water and roast for around 45 min. Then turn and roast for for another 45-60 min basting occasionally. Pierce the duck with a needle to see if it is done - if the juices run clear it is ready.

Remove from the oven and arrange on a platter. Cover with aluminium foil and leave to rest for around 15 min. Serve garnished with the oranges and pineapple.