Asian Style Muscovy Duck Legs Recipe

Asian Style Muscovy Duck Legs Recipe

• 2 Muscovy Duck Legs
• 2 cups orange juice
• ½ red pepper, diced small
• 4 slices of candied ginger, diced
• pinch of red pepper flakes
• salt and pepper
• 1 tsp. of cornstarch
• 6 baby carrots, cut in half
• 1/2 red pepper, julienned
• 1 cup bean sprouts
• 1 cup snow peas
• 2 tbsp. sesame seeds
• 3 tbsp. Ponzu Sauce
• 2 tbsp. peanut oil
• Lettuce leaf and cucumber for garnish

1. In a medium saucepan, add orange juice, red pepper, ginger and red pepper flakes. Turn heat to high and cook for about 15 minutes until it reduces and turns into a dark and thick syrup. Add the cornstarch and season with salt and pepper. Reserve.
2. Season the duck legs with salt and pepper. Heat a frying pan without oil at medium heat and fry the duck legs in their own fat. Place skin down first, cook until golden brown, then flip and cook another 7 to 10 minutes. Remove from the pan and let them rest for 2-3 minutes. Reserve warm.
3. Heat the peanut oil in a medium saucepan at medium-high heat. Add the sesame seeds, carrots, snow peas, sprouts, peppers and ponzu and sauté, adding salt and pepper to taste. Cook for about 3 to 4 minutes.
4. Serve the duck legs with the vegetable mix, and drizzle the reduction on top.