Meat
Stuffed Duck Legs with Chestnuts
Information
2 Fresh duck legs • 1kg Trás-Os-Montes chestnuts • 1 Jar Hoi Sin Sauce - Sharwoods • 1 Pack Chestnut Cranberry Stuffing Mix - Paxo • 1 Bag thyme • 1 Litre chicken stock • Flor de Sal w/ pepper - Maria Monte
Method
Remove the bones from the larger part of the duck legs, season with the flor de sal mix and stuff with the chestnut –cranberry mix • Seal with cocktail sticks • Roast the legs in a preheated, non-stick pan, without oil • Add the chestnuts and thyme and roast for more two minutes • Then add the chicken stock and Hoi Sin Sauce • Place in the overn for 35 minutes at 160ºC and season once more with some flor de sal • Remove the thyme and arrange the chestnuts with the duck legs on a preheated plate • Serve with roast potatoes
