Baltic Duck Leg over Mung Beans
- Borage1 bunch6 kcal
- Cardamom3 g9 kcal
- Duck leg2 piece2,424 kcal
- Endive1 head85 kcal
- Galangal24 g19 kcal
- Mung beans193 g670 kcal
- Pumpkin142 g48 kcal
- Salt3 g0 kcal
- Sherry vinegar92 ml17 kcal
- Truffle oil29 ml256 kcal
- White cabbage1 head225 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.