Braised leg of duck with spoon cabbage and fragrant rice*

Fry the legs of duck in vegetable oil at high heat. Caramelise the sugar, peel the coriander root and garlic cloves, crush in a pestle and mortar together with the peppercorns and add to the duck. Then pour over the chicken stock. Add the remaining ingredients and bring to the boil. Then place the legs of duck into the cooking liquid and cook at 170°C for approximately 1 hour.

Remove the legs of duck, sieve the cooking liquid and bind with a little cornflour. Season to taste and place aside.

Half the spoon cabbage and fry in a pan in vegetable oil. Caramelise 1 tbsp. of the sugar and add 2 tbsp. Kikkoman Soy Sauce. Then add 1 tbsp. chicken stock, cook the spoon cabbage in it until it has an al dente consistency and arrange on the plates.

Glaze the legs of duck again in the cooking liquid and put them on the plates. Use the cooking liquid as a sauce.

Tip! Fragrant rice makes the perfect side dish.
*Recipe of gourmet chef, Claudia Schröter, chef de cuisine at the award-winning Hanse Stube restaurant in Cologne's "Excelsior Hotel Ernst" hotel.