Baltic Duck Leg over Mung Beans
Autor: Andrii M.
- Biała kapusta1 główka225 kcal
- Dynia142 g48 kcal
- Endywia1 główka85 kcal
- Fasola mung193 g670 kcal
- Galangal24 g19 kcal
- Kardamon3 g9 kcal
- Ocet sherry92 ml17 kcal
- Ogórecznik1 pęczek6 kcal
- Olej truflowy29 ml256 kcal
- Sól3 g0 kcal
- Udko z kaczki2 szt.2424 kcal
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Baltic-inspired comfort food: tender duck leg paired with white cabbage, pumpkin and endive and mung beans, finished with galangal and borage and a hit of cardamom. 1. Pat the duck leg dry and season with salt, cardamom. 2. Heat truffle oil in a heavy pan and sauté the duck leg until it develops a deep golden crust, about 14 minutes. 3. Add white cabbage, pumpkin and endive to the pan and cook until just tender, stirring in galangal and borage for fragrance. 4. Cook the mung beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.