Duck Leg with Almond Sticks and Fruity Sauce

Ingredients

• 4 duck legs
• 4 tbsp soy sauce
• 2 tbsp soy oil
• 2 tbsp rice vinegar
• 1 Garlic clove
• 100 g almond slivers
• 0.5 bunch thyme
• 300 g red currants
• 1 white onion
• 1 tbsp butter
• 40 ml cognac
• 1 tbsp honey
• 300 ml water
• Salt
• Pepper

Instructions

1. 1.

   Wash and pat dry the duck legs. Mix soy sauce, oil, and rice vinegar; peel garlic and squeeze into the mixture. Wash thyme, tear off half of the slivers, and mix in. Brush the legs with the Marinade and refrigerate overnight.

2. 2.

   Score the skin side of the legs, insert half of the almond slivers into the openings, and place the legs in a baking dish. Roast at 180°C for about 1 hour until crisp. For the sauce, peel and finely chop the onion. Wash currants and strip them from stems. Sauté onions in butter.

3. 3.

   Deglaze with cognac and water, add currants and remaining almonds. Season with honey, salt, and pepper, then simmer uncovered for 10 minutes. Serve duck legs with currant sauce, garnished with leftover thyme.