The day preceding you’re prepared to cook, pop the entirety of the marinade ingredients into a dish, add the duck legs, go them to cover, at that point cover with clingfilm and chill in the refrigerator until required.
To cook the quinoa, place into a pot, cover with 450ml water, add a large touch of ocean salt and carry it to the bubble.
Cover and stew for 20 minutes, until the quinoa has spread out yet holds a touch of crunch.
To make the plum sauce, set a frying pan skillet over a high heat.
Split, destone and pop the plums in a bowl and sprinkle 1 tablespoon of the sugar over the cut sides.
Frying pan them for 2 minutes on each side, or until marginally singed and extremely delicate.
Return the plums to the bowl with the remainder of the sugar and crush, at that point add the star anise and put away (if your plums aren’t sufficiently delicate to squash, pop them in a skillet over a low heat and stew them with the star anise, a sprinkle of water and some additional sugar to taste, blending until they breakdown into a sauce).
Put away.
To cook the duck, eliminate the legs from the marinade (hold this) and pop them onto an iron container to cook gradually over a medium-low heat for 40 minutes, until the meat is delicate with a fresh skin, turning frequently and brushing with the saved marinade.
Channel the quinoa and put away.
Toast the nuts in a dry griddle, at that point roughly squash.
Pick and roughly cleave the spice leaves.
Cut the white and light green pieces of the spring onions, at that point shred the green part.
Mix the vast majority of the squashed macadamias and spices through the quinoa (holding some to present) with the white and light green chopped spring onions and rice wine vinegar, just as the nectar, soy and oil.
Serve the duck with the quinoa salad and fire-simmered plum sauce, with the shredded spring onion greens and held macadamias and spices sprinkled on top.
Get done with a couple of consumable blossoms, on the off chance that you have them.
This is an incredible feast for your first evening of setting up camp – you can do a portion of the prep at home, so it’s all set.
Marinate the duck and cook the quinoa the prior night, at that point transport to the site it in a cool sack.
