Braised Duck Legs with Sticky Shallots

This was the 3rd meal we got out of a special offer Duck at £7. So Portion by portion it was better value than a similar sized Chicken and so much better tasting.

Ingredients:-

2 Duck Legs (We also added the Wings, but there’s really not much meat on them)
1 Onion, finely diced
2 Cloves of Garlic, minced
125Ml of Red Wine (£1.25 from the local B&Ms – probably not good drinking, but good for cooking)
300Ml of Chicken Stock
1 Orange, Zested, plus the juice of half of it
1 Tbsp of Tomato Puree
1 Bay Leaf
30G of Margarine
2 Tbsp of Balsamic Vinegar
8 Shallots, peeled and trimmed
1 Tbsp of Parsley, chopped (We have a Parsley plant of the undead on the balcony!)
2 Tbsp of Olive Oil
5 Tbsp of Water
Salt & Pepper to season

Method:-

(1) Heat 1 Tbsp of Oil over a medium heat. Season the Duck with Salt & Pepper and fry for 3 to 4 minutes on each side.
(2) Remove and set aside.
(3) Add the Onions and fry until softened.
(4) add ¾ of the minced Garlic and fry for 20 seconds.
(5) Stir in the Wine, Stock, Orange Juice, Tomato Puree and Bay Leave.
(6) Season with Salt & Pepper and bring to the boil.
(7) Return the Duck Legs to the pan.
(8) Cover and cook for about an hour over a low heat, until cooked.
(9) Add the Oil, Vinegar and Water and season to taste.
(10) Melt Margarine over a low heat in a different pan.
(11) Stir in the Shallots, cover and cook for about 30 minutes, stirring occasionally.
(12) Uncover for the last 10 minutes.
(13) Preheat the grill to a high heat.
(14) Place the Duck Legs on the rack and grill until crisp.
(15) Bring the sauce to a boil and add 10g of Margarine stirring until the sauce thickens.
(16) Mix the remaining Garlic with the Orange Zest and Parsley.
(17) Spoon the Sauce over the Duck and garnish the Parsley.
(18) Serve with the Sticky Shallots.

Duck is quite a fatty meat, which is good, as the flavour and richness mean you don’t feel the need to eat quite as much. This was a restaurant standard meal made from really inexpensive ingredients.