Duck Cacciatore
Ingredients
- 20 duck leg Marylands (5kg)
- Sea salt
- 3 bay leaves
- ¼ bunch thyme
- ½ bunch flat leaf parsley
- 9 cloves garlic,peeled (1 crushed, 2 sliced)
- 5 red capsicums
- 1 brown onion sliced
- 1 birds eye chill halved
- 400ml white wine
- 1 bunch parsley chopped
- 2 litres tomato passata
Method
- Fry off garlic, chilli, chopped red capsicum and onion. Add white wine and reduce by half.
- Add passata and herbs.
- Pour over seasoned duck legs
- Bake in oven at 180 degrees for 2 hours covered with baking paper and then foil.
- Remove foil and baking paper for last 20 minutes. Finish with chopped parsley.
Optional finish with capers and olives.
Serving suggestion
Serve duck leg on a bed of pasta.
Fresh parsley.