1. Cut criss-cross pattern
on both sides of the leg, season with salt for half an hour.
2. In a baking dish,
add half an inch of water, a handful of prunes cut into pieces, liqueur and 5
spices powder. Bake at 220˚C for 15 minutes, then 180˚C for another 10 minutes
until the middle of leg reached 50˚C.
3. Add a spoonful of
mustard to the sauce, mesh up prune to thicken it and mix in a spoonful of
fresh thyme leaves before serving.
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