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Duck Legs With Ponsu Sauce and Vegetable Sautee Recipe
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Duck Legs With Ponzu Sauce and Vegetable Sautee Recipe

Tender Muscovy duck legs are served with a bright and zesty Ponzu sauce, and paired with crisp snap peas and colorful vegetables.
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Yield: 2
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Duck Legs With Ponzu Sauce and Vegetable Sautee Recipe Instructions

  • 2 Muscovy Duck Legs
  • 2 cups orange juice
  • ½ red pepper, diced small
  • 4 slices of candied ginger, diced
  • pinch of red pepper flakes
  • salt and pepper
  • 1 tsp. of cornstarch
  • 6 baby carrots, cut in half
  • 1/2 red pepper, julienned
  • 1 cup bean sprouts
  • 1 cup snow peas
  • 2 tbsp. sesame seeds
  • 3 tbsp. ponzu sauce
  • 2 tbsp. peanut oil
  • Lettuce leaf and cucumber for garnish
  1. Cook orange juice, red pepper, ginger and red pepper flakes in a medium saucepan at high heat, for about 15 minutes or until reduced into a thick syrup. Add cornstarch to thicken, season with salt and pepper are reserve warm. 
  2. Sprinkle salt and pepper over the duck legs. Heat a heavy frying pan and place the legs, skin-side down. Fry each side until golden brown, about 7 to 10 minutes. Remove and rest for 2-3 minutes. Reserve warm.
  3. In a medium pan heat the peanut oil at medium-high, and sautee the sesame seeds, carrots, snow peas, sprouts, peppers and Ponzu sauce for about 4 minutes. Season with salt and pepper.
  4. Plate the duck legs over the vegetables and drizzle the warm citrus reduction on top.
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