Braised Duck Legs

Season the duck legs and fry for 3-4 mins on each side in 1 tsp of oil. Remove and set aside. Drain all but 1 tsp of fat from your pan and cook the onion for 4 mins, then add the garlic and cook for 30 seconds. Pour in the wine, stock, tomato paste, orange juice and bay leaf, then season well and bring to a simmer. Return the legs to the pan (skin-side up), then cover and cook on low for 1 hour.
Meanwhile, melt 20g of butter in a saucepan and whisk in 1 tbsp of oil, the vinegar and a few splashes of water. Season well, then stir in the shallots. Cover and cook for 30 mins, stirring often, and uncover for the final 10 mins.
Preheat the grill to high. Remove the duck from the pan and grill on a rack for 3 mins to crisp up the skin. Meanwhile, bring the sauce to the boil and stir in 10g of butter. Stir for 8 mins to reduce by half. Serve the duck with plenty of the sauce spooned over and the sticky shallots, topped with a scattering of parsley.

70 mins

2 serving

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