Duck with Plum and Orange Sauce

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Begin by pan-frying duck legs to colour on both sides. When ready place in the slow-cooker dish and pan-fry vegetables to brown. Add to the slow-cooker followed by the stock, herbs and spices. Cook on high setting for three hours (make sure duck legs are submerged in the liquid).

Step 2

2. In the meantime prepare the sauce, saute shallots with 1tbsp of olive oil for 5 minutes. Next, add brown sugar add plums with apricots. Wait until sugar dissolves then add the beef stock with mirin, vinegar, star anise and orange slices. Cook on medium-low heat for around 15 minutes. When ready place aside (you can heat up later).

Step 3

3. When your duck is almost done, cook washed Jasmine rice in salty water for about 12 minutes. Cover a small bowl with the cling film and fill up with rice, then turn upside down on the plate while holding it on the top of the bowl.

Step 4

4. Dust with nigella seeds, serve with slow-cooked duck and the sauce.