• 4 Gressingham Duck legs
  • 2 tbsp light olive oil
  • 2 onions, peeled and sliced
  • 3 garlic cloves, finely diced
  • 2 x 400ml tins chopped tomatoes
  • 250ml red wine
  • 400ml chicken stock
  • 2 tbsp tomato puree
  • 4 sprigs rosemary
  • 125g pitted mixed olives


  1. Preheat oven to 180oC, Fan 160oC, Gas Mark 4
  2. Put a large ovenproof pan or casserole dish on a medium heat and sweat off the onions and garlic. When softened add in the rosemary and wine. Cook off for 3 minutes and stir in the tomato puree, the tinned tomatoes, the olives and the stock. Season and bring to the boil, allow to simmer for 15 minutes.
  3. Pat the skin of the duck legs with kitchen towel to remove excess moisture and then brown the duck legs both sides in a frying pan on a high heat. Season.
  4. Place the duck legs in the tomato casserole mix. Cover and place in the oven for 1 hour until the duck is tender. Take the cover off for the last 10 minutes. Test with a skewer or knife and return to the oven for a few minutes if necessary. Serve with crusty bread and tuck in.