Recipe of the Duck in rice wine with sweet potato

Ingredients

• 4 duck legs
• 400 g sweet potatoes
• 10 dates dried and pitted
• 4 slices ginger
• 2 chives
• 100 ml rice wine
• 1 tablespoon soy sauce
• Pepper
• Wash, peel and cut the sweet potato into large chips.
• Brown the duck legs on the skin side in a very hot casserole dish.
• Once the thighs are golden brown, remove the duck, keeping the fat.
• Place the fries in the duck fat for 5 minutes and set aside on paper towel.
• Wash the chives and cut them in half.
• Place the chives, ginger, duck, rice wine and soy sauce in the casserole dish. Mix well to coat the meat.
• Cover with water at the same level and simmer for 1 hour over low heat.
• Add the dates halfway through cooking.
• Return the sweet potatoes, season with a little pepper and continue cooking for 15 minutes.
• Reduce the sauce over high heat until it has a syrupy texture.