Oriental duck leg

[Harvey]

Oriental duck leg Ingredients: 2- onions- 1 tablespoon of- cumin- 1 tablespoon of- ginger- 1 tablespoon of- coriander- 2 tablespoons of- honey- 2 tablespoons of- balsamic vinegar- 15 cl of- crème fraîche pepper salt- 4- duck legs- 2 cloves of- garlic- 60 g of- blond raisins- 1- cube of chicken stock water.
Utensils： 1 knife knives - 1 saucepan - 1 frying pan - 1 wooden spoon 1 lid
Total time:
1h20
Preparation:
20 min -
Cooking:
1 hour
Phase 1
Cut the onions into thin slices and the garlic into small pieces.


Phase 2
Melt the chicken stock in 50 cl of boiling water.


Phase 3
Salt and pepper the duck legs on both sides. In a frying pan, brown the duck legs in their fat, starting with the skin side. To book.


Phase 4
If necessary, discard a little fat from the thighs (according to taste).


Phase 5
In the frying pan, put the onions, honey and vinegar and brown them (barely).


Phase 6
Add the broth, garlic, grapes and spices. Mix well.


Phase 7
Add the thighs and cook over low heat under a lid for 1 hour.


Phase 8
Uncover the frying pan and, over medium to high heat, let the juice reduce for 15 minutes. Reserver the duck legs aside then add the crème fraîche to the base of the sauce. Bring to a boil.


Phase 9
Adjust the seasoning if necessary then serve the duck legs topped with sauce.