1 Preheat oven to 160C (320F). 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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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.3mg||12 %|
|Sodium 990.8mg||34 %|
|Potassium 350.8mg||9 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 25.5g|
|Protein 12.6g||18 %|
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Calories per serving: 242
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