Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in a casserole, or turned into luxurious confit. The skin is great when roasted until crisp.
Slow roasted duck leg casserole
The meat just falls off the bone from these succulent casseroled duck legs
Ingredients
- 2 Duck legs
- 150 ml Red wine
- 1 Bouquet garni
- 1 sprig fresh rosemary
- 2 cloves Garlic
- 225 g shallot
- 110 g Smoked bacon lardons
- Butter
- Olive oil
- 1 tbsp Flour
- 1 tbsp Redcurrant jelly
- 150 ml Chicken stock
- 300 ml Fresh orange juice
- 110 g Button mushrooms
Instructions
- Preheat the oven to 170°C/Fan 150°C/Gas 3.
- Cover the shallots in boiling water, leave for 10 minutes, drain then peel.
- Fry the bacon lardons in a hot flame proof casserole dish until lightly browned then remove to a holding dish.
- Add a little butter and oil and cook the shallots until light brown. Remove to the holding dish.
- Place the duck legs skin side down in the casserole and fry for 3-4 minutes until brown, then turn over and cook for a further 2 minutes. Remove to the holding dish.
- To the fats in the casserole, add the flour and cook for 1 minute. Gradually add the wine, stock, rosemary, bouquet garni and garlic.
- Return the lardons and shallots to the casserole. Add the redcurrant jelly, most of the orange juice and the mushrooms, bring to the boil and simmer gently for 3-4 minutes. Put the duck legs skin side down in the casserole, making sure they are covered by the juices. Cover and place the casserole in the oven for 1 hour.
- Remove the casserole from the oven and turn the duck legs over. Cover and return to the oven for a further hour.
- Season to taste, adding more orange juice and/or redcurrant jelly if required.Serve with mashed potato.