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
- 2 Duck legs
- 150 ml Red wine
- 1 Bouquet garni
- 1 Sprig fresh rosemary
- 2 cloves Garlic, crushed
- 225 g Shallots
- 110 g Smoked bacon lardons
- Olive oil
- 1 tbsp Flour
- 1 tbsp Redcurrant jelly
- 150 ml Chicken stock
- 300 ml Fresh orange juice
- 110 g Button mushrooms
- 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.