A classic canard recipe with a sweet and spicy kick for winter.
- 6 duck legs
- 1 large carrot, chopped
- 1 onion, chopped
- 1 tablespoon chopped ginger
- 1 bay leaf
- 2 tablespoons honey
- 1 cinnamon stick
- Zest of 1 orange
- Zest of 1 lemon
- Salt and pepper
- 1 bottle red wine
- 2 or 3 star anise
- 10 cloves
- 1 vegetable or chicken stock cube 1 tablespoon tomato purée
1Put the duck legs with all the other ingredients in a pan and cover with the red wine. Leave to marinate overnight.
2Top 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.
3The 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.
4Heat 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