Duck Legs au Vin

Preheat the oven to 180C. Tip the duck legs into a large bowl, season well, and scatter with flour and toss to coat. Heat the oil in a large lidded casserole, and brown the duck all over for 10 mins. Remove to a plate, then chuck in the carrots, garlic, and onion and cook for 5 mins until golden. Return the duck to the casserole and pour in the wine. Add the herbs, season well, and cook in the oven for 90 mins.
Sizzle the pancetta in a separate pan for 5 mins, then add the mushrooms and cook for 4 mins more. Stir into the duck sauce. Simmer the duck and sauce for 10 mins with the lid off to reduce slightly, then serve with mash and green beans. Yum!

2 hrs

6 serving

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