Duck Legs With Ponzu Sauce and Vegetable Sautee Recipe

Duck Legs With Ponzu Sauce and Vegetable Sautee Recipe Instructions

• 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. Cook orange juice, red pepper, ginger and red pepper flakes in a medium saucepan at high heat, for about 15 minutes or until reduced into a thick syrup. Add cornstarch to thicken, season with salt and pepper are reserve warm.
2. Sprinkle salt and pepper over the duck legs. Heat a heavy frying pan and place the legs, skin-side down. Fry each side until golden brown, about 7 to 10 minutes. Remove and rest for 2-3 minutes. Reserve warm.
3. In a medium pan heat the peanut oil at medium-high, and sautee the sesame seeds, carrots, snow peas, sprouts, peppers and Ponzu sauce for about 4 minutes. Season with salt and pepper.
4. Plate the duck legs over the vegetables and drizzle the warm citrus reduction on top.