Title: Honey Roast Duck with Carrots With Basil Oil
Categories: Ready stead, Emp
Yield: 1 servings

1 Duck leg; bone trimmed
5 tb Honey
6 tb Olive oil
3 sm Carrots; cut into chunks
1 ts Coriander seeds; crushed
Rosemary sprig
100 ml Balsamic vinegar
Salt and pepper

-----------------------------FOR THE BASIL OIL-----------------------------
1 Handful basil leaves
4 tb Olive oil
Salt and pepper

Preheat oven to 220c/425f.

1 Melt 3 tbsp honey, then using a hand blender, whiz with 4 tbsp olive oil.
Pour over the duck and transfer to the oven for 15-20 minutes.

2 Fry the carrots in 2 tbsp olive oil and 2 tbsp honey along with the
coriander seeds. Season and transfer to the oven with the rosemary for
about 15-20 minutes until tender.

3 Pour the balsamic vinegar in a pan and reduce over a fairly high heat
until thick and syrupy. For the Basil Oil: Whiz the ingredients in a
blender.

Converted by MC_Buster.

Per serving: 1629 Calories (kcal); 136g Total Fat; (71% calories from fat);
3g Protein; 117g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit;
27 Fat; 6 Other Carbohydrates

Converted by MM_Buster v2.0n.