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Crispy Duck, Oriental Dressing

Elounda - Crete - Greece


Preparation time:15min


Cooking time:40min


Serves:4 persons

4 persons

At Topos, the restaurant of the Domes of Elounda, A boutique hotel with Mediterranean roots, the Michelin starred chef Lefteri Lazarou proposes innovative greek cuisine. Here is a meat-dish recipe he shares with us.


serving 4

6 Duck Legs
1 star anise
5 garlic cloves, sliced
30 gr. Ginger, peeled, sliced
bunch coriander
five spice powder
1,5 lt chicken stock


for the sauce:

5 tbs tomato ketchup
1 tbs honey
juice of ½ orange 
1 tbs soy sauce
½ tbs of sesame oil


for the dressing:

5 tbs soy sauce
5 tbs balsamic vinegar
2 cloves, crushed >combine
25 gr. ginger
1½ tbs sesame oil


Bring the ingredients to boil, add the duck legs, and simmer until the meat comes off the bone easily.

Remove the legs from the preparation and leave to cool. Discard the bones and skin but keep the meat in large flakes

Heat the oil in a frying pan and sauté the duck in hot oil until crispy; remove from pan and add the hot duck sauce and stirr before serving.

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