Duck Leg in Chili Peanut Coating and Vegetables

Ingredients

• 1 onion
• 1 Carrot
• 200 g celery root
• 1 stalk leek
• 2 tsp sunflower oil
• 1 bay leaf
• 5 peppercorns
• 4 duck legs (≈250 g each)
• 200 g unsalted peanuts
• 1 dried chili pepper
• 1 tbsp creamy peanut butter
• 1 tbsp liquid honey
• 2 tsp soy sauce
• 300 g carrots
• 400 g white cabbage
• 1 Shallot
• 1 stalk leek
• 250 g shiitake mushrooms
• 30 g Raisins
• Salt
• Pepper
• nutmeg
• parsley (for garnish)

Instructions

1. 1.

   Peel and halve the onion. Peel the carrot and celery root, cutting them into large pieces. Clean the leek, cut lengthwise in half, wash well, and cut into large pieces. Heat sunflower oil and brown the onion on the bottom side. Then add the vegetables and pour in 1.5 liters of cold water. Wash the duck legs and place them in the cold water. Add the bay leaf and peppercorns. Bring to a boil and simmer gently for about an hour.

2. 2.

   For the vegetable preparation, peel the carrots and cut into thin sticks. Clean the white cabbage, wash, and cut into large pieces. Dice the shallot finely. Clean the leek, halve lengthwise, wash, and slice. Remove stems from mushrooms and cut caps into strips.

3. 3.

   Preheat the oven to 230°C.

4. 4.

   Finely chop peanuts and set aside for garnish. Crush the dried chili pepper in a mortar. Mix peanuts with the crushed chili, peanut butter, honey, and soy sauce. Take duck legs out of the broth, pat dry, season with salt and pepper, and coat thickly with the paste. Strain the broth and measure 200 ml. Place duck legs with broth in a baking dish and bake for about 20 minutes.

5. 5.

   Meanwhile, reheat the broth in the pot, add vegetables, and cook until al dente for about 10 minutes. Remove vegetables, season with salt, pepper, and nutmeg, and arrange on a plate with duck legs. Sprinkle remaining peanuts and garnish with parsley before serving.