Roast Duck with Grapes and Spicy Sauce
- 1 duck leg
- 1 generous pinch ground ginger
- Grape (1 cup, white and blue)
- 1 onion
- 20 grams butter
- 1 tablespoon Pastry flour
- ½ liter Chicken broth (from a jar)
- 1 tablespoon lemon juice
- 1 generous pinch cinnamon
- 1 generous pinch cloves
- 1 generous pinch garlic powder
- 2 tablespoons Orange juice
- 80 grams grated Walnut
- 2 tablespoons chopped Walnut
Rinse the duck, and season inside and outside with salt and pepper. Rub the inside of duck with ground ginger. Rinse the grapes, remove seeds and stuff half of the grapes into the duck. Water a clay pot well, place the stuffed duck in it and sprinkle around the remaining grapes.
Roast the duck in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 120 minutes.
For the sauce, peel the onions 20 minutes before end of cooking and finely chop. Heat butter in a pan and fry the onions until translucent. Sprinkle in the flour and fry until golden. Pour in the chicken stock and allow to cook for 5 minutes. Stir in the lemon juice, cinnamon, cloves and garlic powder, and simmer. Stir in the orange juice at last, and season with salt. Stir in the grated walnuts.
Place the roast duck on a platter, garnish with grapes and sauce. Sprinkle the chopped walnuts over and serve.