Sherry Poached Duck leg with spring onion puree and sherry & hoisin poached plum sauce

To make the asian stock combine first 17 ingredients in a pan and simmer for 3 hours.

Add the Duck legs to one litre of the stock with the palm sugar, sherry and light soy sauce and slow cook for 2 - 2 1/2 hours.

Remove the duck legs and allow to cool

To make the spring onion puree;

Sweat the sliced white onions until translucent,

Add cream and spring onions until tender (2-3 Minutes)

Blitz with hand blender then cool over iced water to retain the green colour

when cooled blend into a puree.

To make the plum puree;

Half plums then poach in sherry and hoisin sauce until soft,

cool over ice then purée

To serve;

Fry duck legs until the skin is crispy and the legs are heated

right through, to plate add plum & sherry purée to the plate in a large

circle, place duck leg on top then cover the leg in a thin line of the

spring onion purée, the more artistic the better!