Slow Braised Duck with Grapes
March 17 2012 Alan Rosenthal The Times"Fab recipe! Made it on the spur of the moment when I had an old bunch of grapes that needed eating or slinging and was amazed how cheap duck legs were compared to duck breasts (which I normally buy). Fab dinner party dish, so much better than the usual orange or cherry sauce you always end up having with duck!" - Berridee
Yield: 4 Servings Ready in 45 minutes
4 people trying soon
Verified by SunnyJF
|4 duck legs; thighs attached - around 200g each|
|1 onion; finely sliced|
|3 Granny Smith apples; peeled, cored and cut into 1cm chunks|
|3 clovesgarlic; finely chopped|
|2 piecesStar anise|
|50 mlbalsamic vinegar|
|50 mlsherry vinegar|
|100 mlred wine|
|100 mlChicken Stock|
|1/4 tspground ginger|
|1/4 tspground allspice|
|500 gred seedless grapes|
|salt; to taste|
|freshly ground black pepper; to taste|
Slow Braised Duck with Grapes Preparation
1 Preheat oven to 160C. Trim the duck legs of excess skin or fat and score the skin with a sharp knife but do not pierce the flesh.
2 Season with salt and pepper and, in a dry, heavy-based casserole that can fit the duck legs in one layer, brown the pieces over a medium heat, skin-side down. Brown the legs for about 7 min until most of the fat has rendered and the skin side is a deep golden brown colour. Then, quickly seal the other side for a couple of minutes and reserve on a plate.
3 Next, in the same pan, gently cook the onion, apples, garlic and star anise for about 5 minutes.
4 Add the vinegars, brandy, red wine, chicken stock and water and bring to the boil. Simmer for 10 minutes and season.
5 Stir in the spices and grapes. Place the duck legs on top, skin-side up. Cover and cook in the oven for 1½ to 2 hours. Remove the lid for the last 15 minutes.
6 Serve scattered with some raw grapes, cut in half.
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