The perfect winter warmer, best made the day before so the duck legs can marinade overnight.
- 4 Gressingham duck legs
- 2 tbsp light olive oil
- 6 rashers streaky bacon cut into 1cm pieces widthways
- 1 onion, peeled and diced
- 2 sticks celery, trimmed and chopped into 1cm pieces
- 1 large carrot, peeled and diced
- 10 chesnut mushrooms, sliced
- 5 cloves garlic
- 1 bottle good red wine (750ml)
- 200g plain flour
- 100g butter
- 10 peeled silverskin onions
- 8 sprigs thyme
- 400ml chicken stock
- Heat the oil in a large, deep-sided pot on a medium heat and fry off the bacon for 2-3 minutes until crispy. Remove and place onto kitchen paper. Add the celery, onion, carrot, mushroom and garlic into the pan and gently fry off for 5 minutes. Add the wine, bring to the boil, simmer for 10 minutes and if cooking a day ahead, allow to cool, add in the bacon. Steep the duck legs in the wine and marinade, refrigeraate over night.
- When you are ready to cook, remove the duck legs from the wine. Pat with kitchen paper. Preheat oven to 160oC, Fan 140oC, Gas Mark 3.
- Season the plain flour with salt and dredge the duck legs through the flour, knocking off any excess. Bring the wine marinade up to the boil, turn down the heat and reduce the liquid for 30 minutes. Take off heat. Pour 1 tbsp light oil into a frying pan on a medium heat and brown off each duck leg on each side. Gently place the legs into the wine mixture. Add in the chicken stock, the silverskin onions, the thyme and stir in the butter.
- Bring to the boil, cover with a lid and place in the oven for 90 minutes untill the duck is tender. Check seasoning.
- Serve with mashed potatoes and seasonal greens.