Coconut Braised Duck Legs with Pumpkin Recipe for Food Service & Catering | Luv-a-Duck

Coconut Braised Duck Legs with Pumpkin

Serves:

60

Time:

1.5 hours

Marinade:

60 legs (15kgs)

Braising:

4 trays of 15 legs each (60 legs)

Coconut braised duck legs

Ingredients

First Marinade for Duck Legs
For 60 Legs

  • 60 duck Marylands legs
  • 4 litres Healthy boy light Soy sauce
  • 1kg Caster sugar
  • ¼ cup finely crushed white peppercorns

Second Braise
For each of 4 tray of 15 legs

  • 2 tins coconut milk
  • 1 red banana chilli split
  • 4 lime leaves
  • 1 lemongrass stalk crushed
  • Ginger
  • Thai basil stalks
  • Japanese pumpkin, cut into pieces
  • 2 bunch bok choy

Method

Marinade:

  1. Combine ingredients until sugar is dissolved.
  2. Add duck marylands.
  3. Marinate for 24hrs.

Braise:

  1. Place milk, lime leaf, lemongrass, chilli, ginger in tray.
  2. Remove legs from marinade. Place 15 legs skin side up (for browning) in Rationale tray. Do not cover.
  3. Cook at 140 degrees, 100% heat for 1 ½ hours.

Serving suggestion

Japanese pumpkin, cut into pieces, seasoned, add olive oil and bake for ½ hour at 140 degrees. Garnished with crispy shalots, coriander leaves and thai basil.

Bok Choy, boiled for 5 minutes.

 

Here’s how

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