Braised leg of duck with spoon cabbage and fragrant rice

"Autumnal" rump steak 537 of 662 Barbecued vegetables with baked potatoes and herbs

Kikkoman Sauces 658

Category 638

Ingredient 589

Videos 90

World Cuisines 196

Specials 613

Braised leg of duck with spoon cabbage and fragrant rice

Naturally Brewed Soy Sauce Sauce for Rice / Sauce soja Sucrée Main courses Poultry Vegetables Autumn

Total time 115 mins

Preparation time: 115 mins

Nutrition facts (per portion): 3503 kJ / 837 kcal

For the duck:

4 duck legs (each 350 to 450 g)
100 g sugar
3 pieces of coriander root
1 garlic clove
1 tsp. white peppercorns
1 litre of chicken stock
1 stick of cinnamon
4 aniseed stars
½ bay leaf
2 pieces of dried shiitake mushroom
1 clove
200 ml Kikkoman naturally brewed soy sauce
200 ml of Kikkoman Sauce for rice
2 tbsp. fine cornflour
Vegetable oil for frying

For the spoon cabbage:

8 small pieces of spoon cabbage
1 tsp. sugar
2 tbsp. Kikkoman Sauce for rice
1 tbsp. chicken stock
Vegetable oil for frying

Preparation

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. Sauce for rice. 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.  