Slow Roast Duck Legs, with Red Wine and Mushroom Sauce
Serves: 4
Preparation: 10 minutes
Cooking Time: 75 minutes
unique breed of duck, created by crossing a wild mallard with a larger Pekin duck. The result is a meaty and succulent duck with a great amount of breast meat and a rich gamey flavour. A versatile, richly flavoured meat.
Ingredients
- 4 Gressingham duck legs
- salt and pepper
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 cloves of garlic, crushed
- 1 tablespoon red wine
- plain flour 500ml
- 500ml chicken stock
- 2 sprigs of thyme
- 2 bay leaves
- 4 rashers of smoked bacon, grilled and chopped
- large handful of button mushrooms
Method
- Pre heat the oven to 180C/160C fan/gas 4. Season the duck legs with salt and pepper, and brown in a frying pan.
- When the duck is golden, set aside. In the same pan add some more oil, and sweat the onion, carrot, garlic, bacon and flour until soft and golden.
- Pour in the wine, and cook for 5 minute until reduced. Add the stock, and season with salt and pepper.
- Next, return the duck to the wine mixture along with the thyme and bay leaves and place in the oven.
- Cook for an hour, or until the duck is tender and falling off the bone. Add the mushrooms 10 minutes before the end of cooking.
- Serve with mashed potato and carrots.
