Maple-Lacquered Duck Legs with Mint Salad, a recipe from the Worldwide Gourmet

Ingredients

• - 6 confit Duck legs
• - 125 ml (1/2 cup) Maple Syrup
• - 125 ml (1/2 cup) orange juice
• - 60 ml (1/4 cup) butter
• - Cooking juices
• - 125 ml (1/2 cup) veal or duck stock
• - 60 ml (1/4 cup) balsamic vinegar
• - Mesclun
• - A few chopped Mint leaves
• - A few chopped lemon balm leaves
• - 2 tbsp. sugar
• - 60 ml (1/4 cup) lemon juice
• - 60 ml (1/4 cup) fish sauce (nuoc nam)
• - 1 small clove of garlic, minced
• - 1 hot chili, finely chopped