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There is nothing quiet like the smells of a casserole simmering away in the oven, to make you fell all warm inside. Duck is fantastic for long slow cooking. This recipe is very easy to master just a few simple steps, and in just a few hours a mouth-watering dish is ready to enjoy.
8 Luv-a-Duck duck legs
1 brown onion, peeled and dice
1 carrot, peeled and diced
1 celery stalk, diced
1 leek, sliced
Sprig of thyme
2 bay leaves
4 juniper berries
4 black peppercorns
2 cloves
1 cinnamon stick
750ml Luv-a-Duck duck stock
200g shallots, peeled
1 bunch baby carrots, peeled and washed
4 small turnips, peeled and cut into quarters
4 small swedes, peeled and cut into quarters
1 cup dry white wine
Small knob of butter
Pre-heat oven to 180C
Season the duck legs with salt and pepper and seal in a heavy based pan, skin side down for 5-8 minutes on both sides
In the same pan saute the onions, carrots, celery and leeks.
Add the duck stock, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick and bring to the boil.
Pour the vegetable mix into a heavy based oven proof tray, arrange the duck legs on top, cover with baking paper and foil or a tight fitting lid, place into the oven and bake for 1.5 hours
Remove from the oven and carefully remove the duck legs. Strain the remaining sauce. Reserve 1 cup of the cooked vegetables and place in a saucepan on the stove top, add 1 cup of white wine and the baby vegetables and butter, stir and bring to the boil, season to taste.
Serve 2 duck legs per person in a flat bowl, spoon over the vegetables and sauce and serve with toasted bread.