Duck with wasabi pepper sauce and wasabi mash
Duck legs, 1 per person, this recipe would be for 4 people
1 onion
2 cloves of garlic
2 tablespoons of brandy
1 tablespoon of soy sauce
Salt and pepper
For the duck legs, put them in a roasting tin, you can add a few things to flavour it while it cooks, like the above. Cover the duck in the roasting tin with foil. Slow cook on about 140 C for a few hours. The duck will kind of cook itself in its own fat and come out so tender, but don’t forget to cover it otherwise the fat will evaporate and the duck will burn to the bottom of the roasting tin. Not speaking from experience or anything!!!
For the wasabi pepper sauce
1 tablespoon Soy sauce
2 tablespoons Brandy
Beef Stock
1 teaspoon Pepper
1 teaspoon Wasabi
½ tablespoon Sugar
1 tiny dash Gravy browning
½ a tablespoon cornflour dissolved in a little water
In a pan heat the brandy for a few minutes or until there is about half as much liquid as you started with, then add the soy sauce a little water and the beef stock. When the stock is all dissolved add the sugar, when this is dissolved you can thicken the sauce with cornflour, add the pepper, the wasabi, (you may want to leave less than 1 teaspoon or omit it entirely if you don’t like it) and last of all colour your sauce with a tiny bit of gravy browning, otherwise it may look a horrible colour of brown.
For the wasabi mash
3 potatoes
150 ml of Cream
50g Butter
1 teaspoon Wasabi
Salt as you like!!
Everybody knows how to make mash so I won’t need to explain.
Comments