Duck legs with pumpkin and honeysuckle

2 servings

110 minutes

Duck legs with pumpkin and honeysuckle are a harmony of tender meat, sweet berry tartness, and spicy aroma of spices. The recipe embodies the art of combining seasonal products, creating a deep and rich flavor. Honeysuckle adds fruity freshness to the dish, while pumpkin contributes softness and light sweetness. Marinated and baked in foil, the duck legs become juicy and flavorful. Mustard oil and spices highlight the natural meat texture, while unveiling the foil at the end of cooking gives a golden crust. This dish is perfect for a festive dinner or a cozy family evening where one wants to enjoy the richness of flavor nuances and culinary elegance.

Energy value per serving

• Calories: 167
• Proteins: 1.5g
• Fats: 15g
• Carbohydrates: 8g

Ingredients

• Honeysuckle: 40 g
• Pumpkin: 35 g
• Mustard oil: 1.5 tbsp
• Mustard: 1 tbsp
• Dry adjika: 1 tsp
• Paprika: 1 tsp
• Sea salt: 1 tsp
• Ground chili pepper: 0.5 tsp

Cooking steps

1. Crush the honeysuckle with a fork in a saucer.

   Required ingredients:

   • Honeysuckle: 40 g

2. Add pieces of pumpkin.

   Required ingredients:

   • Pumpkin: 35 g

3. Whip vigorously.

4. Add butter and whip again.

   Required ingredients:

   • Mustard oil: 1.5 tablespoon

5. Add mustard oil.

   Required ingredients:

   • Mustard oil: 1.5 tablespoon

6. Season with spices and mix.

   Required ingredients:

   • Mustard: 1 tablespoon
   • Dry adjika: 1 teaspoon
   • Paprika: 1 teaspoon
   • Sea salt: 1 teaspoon
   • Ground chili pepper: 0.5 teaspoon

7. Place the legs on foil and coat with sauce on all sides.

   Required ingredients:

   • Mustard oil: 1.5 tablespoon

8. Wrap the foil and let it marinate at room temperature.

9. After 3 hours, place the legs in a preheated oven at 180 degrees for 1.5 hours. Then uncover the foil and let it cook for another 10 minutes.

10. Serve immediately!