Slow Cooked Duck Leg With Sweet Tamarind Pickled Rhubarb

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
1093
FAT
68%
CHOL
0%
SOD
18%

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Ingredients for 2 servings

2 duck legs

1 clove of garlic

½ tsp coriander seeds

Salt and pepper

1 bay leaf

Large sprig of thyme

Tamarind Pickling Syrup

100 g unrefined caster sugar

2 whole sweet tamarind pods

50 ml lemon juice

200 ml filtered tap or natural spring water

100 ml red wine vinegar

3 of each whole white and black peppercorn

1 fresh bay leaf

Salt

200 g fresh out door rhubarb

100 g frozen redcurrants

1 star anise

2 large pink fir potatoes, boiled

2 slow cooked duck legs

60 g curly kale

Sweet tamarind pickled Rhubarb and Redcurrants

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