Braised Duck Legs

Charmaine Lu -
  • 1 tbsp olive oil
  • 2 whole duck legs
  • ½ chopped onion
  • 2 crushed garlic cloves
  • 75ml red wine
  • 300ml chicken stock
  • 1 orange, zested and ½ juiced
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 30g butter
  • 2 tbsp balsamic vinegar
  • 6 shallots, peeled and trimmed
  • 1 tbsp chopped parsley
  • 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