food regimen per serving
of an adult’s reference intake
Recipe From
Jamie Journal
By Laura Fyfe
Ingredients
2 duck legs
250g duck tubby
2 cloves of garlic
5 sprigs of original thyme
50g shelled pistachios
50g sultanas
1 teaspoon shallot vinegar
Manner
- Preheat the oven to 150ºC/gasoline 2.
- Position the duck legs and tubby in a roasting tray, season, then fracture and tuck in the garlic and 3 thyme sprigs.
- Conceal with foil and roast for 2 hours, or except the meat is falling off the bone. Take faraway from the oven.
- Once cold, discard the skin and shred the meat off the bone.
- Roughly gash and mix in the pistachios and sultanas, then add the vinegar and last thyme leaves. Add ample cooking tubby to bind the aggregate – this needs to be about 2 tablespoons. Season to sort.
- Delicious served with sourdough toast.
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