Poultry - Duck Legs Japanese Style

Duck Legs Japanese Style

Ingredients:

Serves 6 (Modify to serve 2)

For the duck

For the sauce

6 duck legs (about 250g/9oz each)

900ml chicken stock

6cm ginger, peeled and rough cut

2 fat garlic cloves, each quartered

2 tsp cornflour

6 tbsp white miso paste

4 tbsp soy sauce

finely grated zest and juice of 1 lime

5cm fresh root ginger, peeled and very finely grated

2 tbsp sesame oil

6 tbsp maple syrup

3 tbsp Japanese rice vinegar or white wine vinegar

2 tbsp pomegranate molasses

To make the sauce, measure the cornflour into a small pan and stir in the miso paste, soy, lime zest and juice until smooth. Add the remaining ingredients and a little salt and black pepper. Bring to the boil, stirring all the time, until thickened and coating the spoon. Set aside.
To cook the duck, arrange the legs in a large saucepan so they fit snugly in a single layer. Cover with the stock and add the ginger and garlic. Bring to the boil, cover, reduce the heat and simmer for about 1½ hours, or until tender. Set aside to cool in the stock.
Preheat the oven 220°C/200°C fan/Gas 7.
Remove the duck legs from the cooking liquid, reserving a small amount for the sauce, and place the legs in a single layer, skin side up, in a roasting tin. Brush a little of the sauce over the top of the duck legs and slide into the oven for about 20–25 minutes, until glazed and brown.
Meanwhile, reheat the remaining sauce in a small pan. Add a little of the reserved stock to thin the sauce, if necessary, then serve alongside the legs with pak choi or edamame beans.

Note: Duck legs can be poached up to a day ahead. Sauce can be made up to 4 days ahead.