Description
Not a complicated dish "category and in the feast and in the world", perfect for Sunday family lunch and the reception.
Ingredients
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Soy sauce
2 Tbsp
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Adjika
1 Tbsp
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Sauce
2 tsp
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Lemon juice
1 Tbsp
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Ginger
0.5 tsp
-
Figure
250 g
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Pineapple
1 slice
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Raisins
1 handful
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Onion
1 piece
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Red onion
0.5 piece
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Carrots
2 piece
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Butter
1 Tbsp
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Vegetable oil
1 Tbsp
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Curry
0.25 tsp
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Turmeric
2 pinch
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Duck
1 piece
Cooking
It's the principal products.
Of the above ingredients to prepare the marinade. For the marinade I used sweet soy sauce TM "Kikkoman" and 1 teaspoon Worcestershire sauce and sauce "Hoisin".
Wash the duck legs and Pat dry with paper towels.
RUB with marinade and leave to soak for a time from 2 hours to one day.
Carrots and onions finely chop and alternately fry in small amount of vegetable oil. Season with salt and pepper and sprinkle with turmeric.
While roasted carrots peel and finely chop the slice of pineapple. Add along with raisins to searce and heat 1 minute. The rice I cooked in the slow cooker in the ratio 1 to 2, the program "rice" - 28 minutes. During this time, water completely evaporates and the rice was very crumbly.
Wrap marinated the duck legs in foil and bake in the oven for 1 hour at t° to 230°. 5 minutes until cooked foil to expand and let the duck brown.
Rice mixed with fried vegetables and fruit, and spice it up with curry and butter.
The duck was very juicy and flavorful and perfectly made friends with an exquisite rice with sweet fruity notes. In my family nobody was indifferent!
The cooking time excluding the time spent marinating the meat. Bon appetit!
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