What is traditionally a long cooking process is done much faster using Smeg Multitech. The prep for this though does take a bit of time as it's important to really cook your spice paste well
METHOD
- Combine fish sauce turmeric and duck legs in bowl massaging well to coat.
- Set aside for half an hour.
- Using your Smeg mini processor process onion, garlic, chillies and lemon grass till you have a paste like consistency.
- Heat a heavy based pan over medium high heat oil and brown off duck legs till golden brown, remove from pan.
- Add spice paste to the frying pan and cook off till fragrant and reaching a rich colour – take your time with this step
- Add paprika, salt, potatoes and stock mixing well to combine.
- Nestle duck legs any juices and marinade amongst potatoes and sauce into a suitable dish for multitech (you can use some metal when using multitech as only a low wattage of microwave is being used)
- Gently mix together to coat with sauce.
- Place in your Smeg oven and select multitech setting 220c, 70% steam and 300w and cook for 35 minutes,
- Check seasoning.
- Top with coriander and spring onions and serve with Jasmine rice.
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Ingredients
4 duck legs
½ tsp turmeric
2 tbsps fish sauce
2 large onions – roughly chopped
8 cloves garlic – roughly chopped
4 large, dried chilies – preferably Khasmari soaked in hot water for 10 minutes
1 stick lemon grass – white part only roughly chopped
½ c plain oil
1 cup chicken stock or water
600gm new potatoes – waxy, halved
1 tsp sweet paprika
1 tsp salt
Coriander and spring onions and cooked jasmine rice to serve
