Duck Legs with Balsamic Shallots

Season the duck legs well and fry in 1 tsp of oil for 4 mins on each side. Remove and set aside. Drain all but 1 tsp of fat from the pan and fry the onions for 4 mins. Add the garlic, cook for 30 seconds, then stir in the stock, wine, orange juice, tomato puree and bay leaf. Season well, bring to a simmer and return the duck legs to the pan. Cover and cook on a low heat for 1 hour.
Melt 20g of butter in a small pan and whisk in 1 tbsp of olive oil, the vinegar and a splash of water. Season, stir in the shallots, cover and cook for 30 mins, stirring regularly. Uncover for the last 10 mins. Preheat the grill, remove the duck from the pan and grill for 2-3 mins to crisp up.
Bring the duck sauce to the boil. Add 10g of butter and cook for 8 mins, or until reduced by half. Spoon the sauce over the duck legs, topped with a scattering of orange zest and parsley, with the sticky shallots on the side.

70 mins

2 serving

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