Duck in wine with potatoes

1. First of all, we will prepare duck legs: thoroughly wash them under running water, dry them.

2. And now you need to melt the excess fat out of them. To do this, preheat the oven to 180 degrees. We spread the hams on the grill, place them in the oven in the center. Under the bottom we substitute a baking tray for collecting fat. We cook the ham for 15 minutes, then turn it over to the other side and cook for another 5-10 minutes.

3. Meanwhile, peel the garlic, cut into thin slices. Peel the ginger, grate it on a fine grater.

4. Remove the legs from the grill and place them in a frying pan with a thick bottom. We drain the fat into a bowl.

5. Add garlic and ginger to the hams, send the frying pan to the fire, cook for 1-2 minutes. And now add anise, pour rice and red wine, as well as chicken broth.

6. Season with soy sauce and balance the taste balance with brown sugar. Bring the sauce to a boil, then reduce the heat to medium and simmer the duck for 50 minutes.

7. Peel the potatoes, wash them, cut them into large cubes. Put the potatoes in a saucepan, pour cold water, salt to taste. We send the pan to the fire, cook for 5 minutes from the moment of boiling.

8. Drain the broth, and put the potatoes in a frying pan to the hams. If desired, you can add some of the melted fat together with the potatoes. Adjust the amount to taste.

9. Fry potatoes with ham for 3-4 minutes until golden brown and crispy.

10. The chili pepper is washed, cleaned of seeds. Cut it into thin strips. Green onions, coriander and mint are washed, lightly dried. We cut the onion, tear the cilantro with our hands arbitrarily, leave the mint leaves intact.

11. Spread the potatoes and ham on a serving dish, add chili pepper, green onion, cilantro and mint.

Bon appetit!