Steamed Duck Leg & Winter Vegetables Recipe · Gressingham
Earthy winter flavours are balanced by the acidity of lemon and sweetness of vegetables in this steamed duck leg dish.
Ingredients
- 2 Gressingham duck legs
- 1 handful of fresh thyme
- sea salt
- 6 carrots, small with stem attached
- 500ml of orange juice
- 8 baby turnips
- 1 dash of port
- 1 dash of red wine
- 200g of baby spinach leaves
- 50g of butter
- 2 turnips
- 150g of double cream
- 1 dash of lemon juice
More Like This
Steamed Duck Leg Recipe - Great British Chefs
greatbritishchefs.com
Roast Duck Legs with Roasted Root Vegetables Recipe · Gressingham
gressinghamduck.co.uk
Duck winter broth Recipe · Gressingham
gressinghamduck.co.uk
Slow-Cooked Duck Legs with Citrus & Pomegranate Recipe · Gressingham
gressinghamduck.co.uk
Braised Duck Leg with Peas, Lettuce & Bacon Recipe · Gressingham
gressinghamduck.co.uk
Confit Gressingham Duck leg - Gressingham Foodservice
foodservice.gressinghamduck.co.uk
Roast Duck Legs with Plum Sauce Recipe · Gressingham
gressinghamduck.co.uk
Wine-Braised Duck With Lentils and Winter Vegetables Recipe
cooking.nytimes.com