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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
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
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