Asian Duck Legs With Vegetable Saute Recipe

Asian Duck Legs With Vegetable Saute Recipe Instructions

Ingredients

• 2 Muscovy Duck Legs
• 2 cups orange juice
• ½ red pepper, diced small
• 4 slices of candied ginger, diced
• pinch of red pepper flakes
• salt and pepper
• 1 tsp. of cornstarch
• 6 baby carrots, cut in half
• 1/2 red pepper, julienned
• 1 cup bean sprouts
• 1 cup snow peas
• 2 tbsp. sesame seeds
• 3 tbsp. Ponzu Sauce
• 2 tbsp. peanut oil
• Lettuce leaf and cucumber for garnish

Directions

1. Make the sauce by cooking the orange juice, red pepper, ginger and red pepper flakes over high heat for about 15 minutes. Mix should turn dark and thick. Add cornstarch if necessary to thicken, then season with salt and pepper to taste.  Reserve.
2. Make the duck legs by seasoning first with salt and pepper. Cook on heavy fry pan, skin-side down first, over high heat, until golden brown. Turn and conitnue to cook for another 10 minutes or until golden and done. Reserve warm.
3. For the vegetable saute, heat the peanut oil over medium-high, then add the sesame seeds, carrots, snow peas, sprouts, peppers and ponzu. Cook for 3-4 minutes, adding salt and pepper to taste.
4. Serve the dish by arranging a duck leg over the vegetable sautee and finishing with a good drizzle of sauce.