Duck leg with rice and papaya chutney

Instructions

1. In a mortar put the products for the marinade: salt, ground black pepper, fresh thyme leaves, chilli flakes, sunflower oil. Stir to mix the products.
2. Wash and dry with a kitchen paper the duck legs. And with your hands rub the marinade into the meat well on all sides. Arrange the legs in a bowl, cover with a lid and put the bowl in the fridge for at least 1 hour.
3. Arrange the legs side by side in a baking tray and cover them with sunflower oil. Pour as much oil as you need to cover the legs with oil.
4. Place the tray in a preheated oven to 120 °C without a fan for 3 hours.
5. Remove the tray from the oven and remove the meat from the in a sieve. Leave for a few minutes to drain the fat, then arrange the legs in a baking tray covered with baking paper. Sprinkle the black pepper on the legs and brush generously with Oyster sauce.
6. Turn on the oven on a grill program and put the tray in for 5 minutes to get a crispy crust.
7. Steam the rice.
8. Serve the duck legs over steamed Basmati rice, sprinkled with black sesame seeds for contrast and peppered with papaya. Sprinkle with parsley.

• Servings : 4
• Ready in : 250 Minutes
• Course : Main courses
• Recipe Type : Meat
• Ingredient : Basmati rice, Duck leg, Ground black pepper, Oyster sauce, Parsley, Red pepper flakes, Salt, Sunflower oil, Thyme, Черен сусам