
Roasted Confit of Duck Leg - Chef Recipe by Graeme McLaughlin
“This dish is based on duck dishes from Central Europe in the Winter time – namely Germany, Hunga...
500g chicken pieces (thigh fillet is good to use)
MISO MARINADE
1 kg white miso paste
230ml mirin
100ml sake
370g sugar
Zest of half-one orange (optional)
Mix all ingredients together to make the miso marinade. You can add orange zest to enhance your marinade (optional).
Place chicken pieces in a container, pour over marinade and cover; refrigerate for 2-3 hours, checking occasionally to turn chicken pieces in the marinade.
Pan fry chicken pieces and serve with a medley of seasonal vegetables or your favourite salad.
Recipe provided by Sono Portside
“This dish is based on duck dishes from Central Europe in the Winter time – namely Germany, Hunga...
Wholesome, hearty and warming, the traditional meatballs and tomato sauce make the perfect partne...
Recipe provided by 1907.