Slow-Cooked Duck Legs with Black Forest Fruits
More delicious.
An indulgent feast of mouth-wateringly moist duck and sharp fruity flavours. Impress someone special the easy way.
All you need is:
2 Farm Fresh Duck legs
150g frozen black forest fruits
150ml red wine
150ml chicken stock
2 tbsp bramble jelly or blackcurrant jelly
(serves 2)
Here's how to make it:
- Preheat your oven to Gas mark 5 or 180°c.
- Using a fork, prick the duck legs and season with salt and pepper.
- Roast the duck in a small oven tray covered in foil for 1 hour.
- Remove from the oven and drain away the fat. Set aside 2 tablespoons of the fat and all the lovely crispy bits for later use.
- Return your duck to the oven (without the foil) for a further 30 minutes to brown and crisp the skin.
- Heat the duck fat you kept behind in a frying pan and add the remaining ingredients. Bring to the boil and then simmer for about 15 minutes until the sauce has reduced and gone sticky.
- Now simply add the crispy duck legs and serve piping hot with creamy mash potatoes.
And that's it - sizzling slow-cooked duck.
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