Recipe Sections
4
The best way to cook duck legs is long and slow. This recipe is a good example of this.
4 Luv-a-Duck raw 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 Luv-a-Duck duck stock
700ml chopped tinned tomatoes
1 sprig oregano
1 sprig of rosemary
500g par boiled white haricot beans (tinned can be used)
Sea salt & freshly ground black pepper
1. 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.
2. 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.
3. 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.
4. Spoon the vegetables, tomatoes and stock over the duck legs cover and cook in a hot oven for 1 hour.
5. After 1 hour remove from the oven and spoon off any duck fat that has come to the surface.
6. Add the beans and return to the oven for a further 30 mins.