Jamie Magazine
By Alice Hart
Recipe From
Jamie Magazine
By Alice Hart
4 x 220g duck legs
MARINADE
2 star anise
1 stick of cinnamon
2 tablespoons runny honey
4 tablespoons low-salt soy sauce
1 tablespoon sesame oil
FIRE-ROASTED PLUM SAUCE
6 ripe, juicy plums
3 tablespoons brown sugar, plus extra to taste
1 star anise
BLACK QUINOA & MACADAMIA SALAD
150g black quinoa (or white or red)
100g macadamia nuts
½ a bunch of fresh Thai basil
½ a bunch of fresh coriander
4 spring onions
1 tablespoon rice wine vinegar
1 tablespoon runny honey
2 tablespoons low-salt soy sauce
1 tablespoon sesame oil
This is a great meal for your first night of camping – you can do some of the prep at home, so it’s all ready to go. Marinate the duck and cook the quinoa the night before, then transport it to the site in a cool bag.
Tags