Cooking time: 2 hours
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
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!
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.