Slow Roast Duck Legs, with Red Wine and Mushroom Sauce

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Serves: 4
Preparation: 10 minutes
Cooking Time: 75 minutes

unique breed of duck, created by crossing a wild mallard with a larger Pekin duck. The result is a meaty and succulent duck with a great amount of breast meat and a rich gamey flavour. A versatile, richly flavoured meat.



Ingredients

  • 4 Gressingham duck legs
  • salt and pepper
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 cloves of garlic, crushed
  • 1 tablespoon red wine
  • plain flour 500ml
  • 500ml chicken stock
  • 2 sprigs of thyme
  • 2 bay leaves
  • 4 rashers of smoked bacon, grilled and chopped
  • large handful of button mushrooms

Method

  1. Pre heat the oven to 180C/160C fan/gas 4. Season the duck legs with salt and pepper, and brown in a frying pan.
  2. When the duck is golden, set aside. In the same pan add some more oil, and sweat the onion, carrot, garlic, bacon and flour until soft and golden.
  3. Pour in the wine, and cook for 5 minute until reduced. Add the stock, and season with salt and pepper.
  4. Next, return the duck to the wine mixture along with the thyme and bay leaves and place in the oven.
  5. Cook for an hour, or until the duck is tender and falling off the bone. Add the mushrooms 10 minutes before the end of cooking.
  6. Serve with mashed potato and carrots.


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