Asian duck with bulgur wheat and red quinoa salad recipe | TASTE

Ingredients

• 4 Woolworths duck leg-and-thigh portions
• 3 good-quality chicken stock
• 1⁄2 cup Kikkoman soya sauce
• 130 g brown sugar
• 1 x 5 cm fresh ginger piece, peeled and sliced
• 2 whole garlic cloves, peeled
• 1 cinnamon stick
• 1 star anise
• 1 lemon, zested
• For the salad:
• 85 g red and white quinoa mix
• 170 g bulgur wheat
• 2 T olive oil
• 2 cloves garlic, crushed
• 1 T ginger finely grated
• 1⁄2 bunch red salad onions, thinly sliced
• 250 g cherry tomatoes on the vine
• 300 g edamame beans, steamed
• 20 g parsley roughly chopped
• 1 t soya sauce