Serves: 6
A classic canard recipe with a sweet and spicy kick for winter.
Duck with vin chaud jus
Ingredients
- 6 duck legs
- 1 large carrot chopped
- 1 onion chopped
- 1 tbsp chopped ginger
- 1 bay leaf
- 2 tbsp honey
- 1 cinnamon stick
- Zest of 1 orange
- Zest of 1 lemon
- Salt and pepper
- 1 bottle of red wine
- Rosemary
- 2 or 3 star anise
- 10 cloves
- 1 vegetable or chicken stock cube
- 1 tbsp tomato purée
Instructions
- Put the duck legs with all the other ingredients in a pan and cover with the red wine. Leave to marinate overnight.
- Top up with water to cover the ducks completely. Bring to the boil, place in the oven and cook for 1- 1 ½ hours at 150°C until the duck legs are well cooked and leave to cool in the liquid overnight.
- The following day take off the fat which should be solid and keep for roasting spuds. Put the pan onto a gentle heat and warm enough to be able to remove the duck. Boil the liquid hard to reduce to a sauce to the required consistency and flavour. You could reduce it until it is nice and syrupy but this takes time. Instead, when you have achieved the right balance you could add some beurre manié (equal quantities of butter and flour are kneaded together) to bring it to the required thickness.
- Heat up the duck legs in a hot oven, 200°C, for about 10-15 minutes.
Recipe curtesy of Kate Probert’s new book, From Mountain to Sea
