This is the first time I have made this dish and it worked out ok it takes about 90 min to cook the duck
so this leaves plenty of time to take care of the rest.
A pack of 2 duck legs are £3.00 to £3.50 available most supermarkets.
1 pack of 2 duck legs
Five spice powder
For the mayo
1 egg yoke
100ml veg oil I use crisp n dry its 100% rapeseed oil
1 heaped Tsp of mustard Dejon or English
The green salad is gem lettuce spring onions and beansprouts and a shaving of parmesan.
The small bowl of salad is a small dice of.
Carrot celery tomato cucumber onion and pecan nuts crushed on top drizzled with olive oil.
Put the duck legs on a wire rack above a roasting tin rub in five spice powder then put in a moderate oven and roast for 90mins don’t cook them to quick.
For the mayo in a bowl add the egg yoke and mustard whisk together then slowly add the oil very slowly whisking all the time till all is used then add the lemon juice salt and pepper.
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