Peanut Chile Duck Legs with Vegetables
Ingredients
- For the duck legs
- 1 onion
- 1 carrot
- 200 grams Celery root
- 1 stalk Leeks
- 2 tsps sunflower oil
- 1 bay leaf
- 5 peppercorns
- 4 duck legs (each about 250 grams)
- 200 grams unsalted Peanuts
- 1 dried chili pepper
- 1 Tbsp Peanut butter
- 1 Tbsp honey
- 2 tsps soy sauce
- For the vegetables
- 300 grams carrots
- 400 grams Green cabbage
- 1 shallot
- 1 stalk Leeks
- 250 grams shiitake mushrooms
- 30 grams raisins
- salt
- peppers
- Nutmeg
- parsley (for garnish)
Preparation steps
Peel onion and cut in half. Peel carrot and celery root and cut into chunks. Rinse leek, cut in half lengthwise and cut into large pieces. Heat sunflower oil in a pan and sauté onion halves on the cut sides until brown. Add vegetables and 1.5 liters (approximately 6 cups) cold water to pan. Rinse duck legs and set in pan. Stir bay leaf and peppercorns into pan and bring to a boil. Reduce heat to low and simmer about 1 hour.
For the vegetables, peel carrots and cut into thin strips. Rinse cabbage and cut into chunks. Peel shallot and chop finely. Rinse leek, cut in half lengthwise and cut into slices. Remove mushroom stems and cut caps into strips.
Preheat oven to 230°C (approximately 450°F).
Finely chop peanuts, setting some aside for garnish. Finely crush chile pepper with a mortar and pestle. Mix peanuts, chile pepper, peanut butter, honey and soy sauce. Remove duck legs from broth and pat dry. Season duck legs with salt and pepper and spread thickly with peanut mixture. Strain broth through a sieve and pour 200 ml (approximately 3/4 cup) into a baking dish. Place duck legs in broth and bake about 20 minutes.
Heat remaining broth, add vegetables and raisins and simmer until al dente, about 10 minutes. Remove vegetables from broth and season with salt, pepper and nutmeg. Serve vegetables with a little broth on a plate topped with the duck legs. Sprinkle with remaining peanuts over duck legs and garnish with parsley.
