Sheet Pan Paleo by Pamela Ellgen

Author:Pamela Ellgen
Language: eng
Format: epub
ISBN: 9781612435411
Publisher: Ulysses Press
Published: 2015-11-19T16:00:00+00:00

Asian-Spiced Duck Legs over Savoy Cabbage Slaw

The Chinese five-spice powder and ginger pair beautifully with fatty duck legs in this recipe. A tangy, crunchy salad offers the perfect backdrop and a nice textural contrast.

SERVES: 4

PREP TIME: 10 minutes

COOK TIME: 1 hour

4 duck legs

1 teaspoon minced fresh ginger

1 teaspoon Chinese five-spice powder

4 cups shredded savoy cabbage

1 green onion, thinly sliced on a bias

1/2 cup roughly chopped fresh cilantro

1 tablespoon toasted sesame oil

1 teaspoon honey

1 tablespoon rice wine vinegar

1 teaspoon Chinese mustard

sea salt

freshly ground pepper

1. Preheat the oven to 375°F. Season the duck legs with the ginger, five-spice powder, and salt and pepper, and place them skin-side up on the sheet pan. Roast uncovered for 1 hour, or until the duck reaches an internal temperature of 170°F.

2. Meanwhile, toss the cabbage, onions, and cilantro together in a large bowl. Whisk together the sesame oil, honey, vinegar, and mustard. Drizzle it over the fresh greens just before serving.

3. Allow the duck to rest for 10 minutes before slicing and serving over the salad greens.

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