Ingredients
duck breast & legs, preferably Peking Duck 4 tablespoons Chinese cooking wine 1 tablespoon Ginger juice 2 tablespoons Plum sauce 1 tablespoon Hoisin sauce 1 tablespoon Oyster sauce Chilli & Five-spice powder Beetroot Compote 4 beetroot boiled until tender and grated 2 Red Onions grated 2 grated Apples Red Balsamic vinegar French shallot Salt & Pepper red wine to tasteDescription
Make Marinade By Combing Sauces, Wine And Spice Together In A Bowl. Marinate Duck For Up To A Couple Of Days In The Fridge. Cook Legs In 200C Oven, Skin Side Up For Twenty Minutes, Then Turn For Twenty Minutes, Then Back To Skin Side For Twenty Minutes To
LifeStyle FOOD
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