Inspiring recipes
Slow-roasted Gressingham Duck legs with a red wine and mushroom sauce
Serves 2
Preparation time 30 Mins
Cooking time 60 Mins
- 2 Gressingham Duck legs
- 1 small onion, diced
- 1 small carrot, diced
- 1 garlic clove
- 1 tbsp plain flour
- 250 ml good red wine
- 450 ml chicken stock
- 1 rasher cured bacon, grilled
- 1 field mushroom, quartered
- Sprig thyme
- Bay leaf
- Salt and pepper
Preparation
Preheat oven to 180°C/350°F/gas mark 4. Season the duck legs all over and brown in a hot pan on both sides. Set aside.
Method
Fry the onion, carrot and garlic until soft, then add the flour and cook for one minute. Add the wine and simmer until reduced by half. Add the stock, thyme and bay leaf.
Return the duck legs to the pan, skin-side-down. Place an oven-proof lid or tin foil over the pan and cook in the oven for one hour or until the meat is tender. Meanwhile, fry the mushrooms and bacon and add to the pan in the oven approximately 20 minutes before the end of cooking.
Serving
Delicious served with rice, pasta, mashed potatoes and vegetables.
