Recipe Sections
4
To remove the very last bit of fat from a dish like this use a sheet of absorbent kitchen paper quickly lay it on top of the liquid fat, lift it off and discard.
Serve in large soup plates with a sprinkle of pine nuts, this would go well with polenta, risotto or pasta.
The best way to cook duck legs is long and slow and this recipe is a good example of this. When you add the pesto at the end, it gives the dish a real freshness.
4 Luv-a-Duck duck legs
1 medium onion, diced
2 cloves garlic, chopped
1 large carrot, peeled & diced
1 stick celery, sliced
1 glass dry red wine
500ml duck stock
700ml chopped tinned tomatoes
1 sprig oregano
1 sprig basil
1 tbsp pesto
1 tbsp roasted pine nuts
Sea salt & freshly ground black pepper
Heat a fry pan, season the duck legs with salt & pepper when the pan is hot place the legs in skin side down and allow to brown about 3-4 mins.
Turn over and seal the other side.
Remove from the pan and place in an ovenproof dish.
Pour off the duck fat and return the pan to the heat and add the onion & garlic and cook for a couple of minutes, add the carrot and celery and cook for a further couple of minutes.
Deglaze the pan by adding the red wine and allow it to boil. Add the duck stock, tomatoes and the herbs and return to the boil.
Spoon the vegetables, tomatoes and stock over the duck legs cover and cook in a hot oven for 1 hour 20 mins.
Remove from the oven and spoon off any duck fat that has come to the surface, and stir in the pesto.