Crisp Duck Leg with Sweet Potato,Coconut & Lemongrass Mash, Gai Lan & Asian Broth


Crisp Duck Leg with Sweet Potato,Coconut,Lemongrass Mash, Gai Lan

Food Social recent Cooking Demonstration & Wine Matching event at The Apartment, head chef Nirmal has shown us how easy to make this elegant dish with fun & interactive session. My verdict: Crispy skin with succulent duck meat with subtle coconut and lemongrass flavour in the sweet potato mash with gai lan on a fragrant Asian broth full of flavours. What a treat!

RECIPE

Serves 4

4 duck legs

1kg duck fat

1 bunch gai lan

1kg sweet potato

300ml coconut cream

1 stalk lemongrass

Broth:

100ml light soy sauce

200ml chinese wine

1 chilli

1 garlic clove

1 small piece of ginger

2 cardamon pods

1 cinnamon stick

1 star anise

200ml water

INSTRUCTIONS

1. Cover the duck legs with duck fat in a deep oven tray and wrap in foil.

2. Cook at 150C for about 2 hours or until tender.

3. Combine all broth ingredients in a pot and simmer for an hour. Strain the broth.

4. Peel and cut the sweet potato into chunks and boil until soft.

5. Add lemongrass stalk to coconut cream in a small pot and leave to steep for 15 minutes on low heat. Then,remove the lemongrass stalk.

6. Strain the sweet potato and put them back in the pot. Add the coconut cream and mash either by hand or using a stick blender until smooth. Season to taste.

7. Once the duck is cooked, remove from the fat and place the leg skin side down in a hot pan and let the skin crisp up. This can be done while the leg is hot or cold.

8. Roughly chop the gai lan. Gently wilt in a little duck fat.

9. To serve, ladle the broth into a wide bowl, spoon the mash on, then gai lan and place the duck leg on the top.

TIPS

You can get the duck fat at these locations:

http://www.luvaduck.com.au/products/retail/stockists/VIC/

Best served with red wine.

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