Ingredients
- 8 duck legs
- 2 garlic (cloves)
- 2 oranges
- 2 limes
- 1 salt
- 240 ml chicken stock
- 30 gr ginger (fresh peeled)
- 4 gr curry powder
- 2 slices jalapeno peppers seeded
- some combine jalapeno pepper
Serve duck on a bed of steamed rice or mashed potatoes. Pour heated pan juices into a gravy boat and serve at table. Sauteed apples, onions & red cabbage is a great accompaniment.
