Makes: 2 servings
Time: 1 Hour 15 Minutes
Braised in red wine and zesty orange, these tender duck legs make an indulgent main course paired with sticky-sweet balsamic shallots.
1 tbsp olive oil, plus 1 tsp
2 duck legs
½ onion, finely chopped
2 garlic cloves, 1½ crushed
75ml red wine
300ml chicken stock
1 orange, zested and ½ juiced
1 tbsp tomato puree
1 bay leaf
2 tbsp balsamic vinegar
6 shallots, peeled and trimmed
1 tbsp finely chopped parsley leaves
Heat the 1 tsp oil in a lidded nonstick pan over a medium-high heat. Season the duck and fry for 3-4 mins each side. Remove and set aside.
Drain all but 1 tsp of fat from the pan. Add the onion and cook for 3-4 mins until golden. Add the crushed garlic, wait 10 secs, then stir in the wine, stock, orange juice, tomato purée and bay leaf. Season and bring to the boil.
Return the duck legs to the pan, skin side up, cover and cook on a low heat for 1 hr until cooked through.
Meanwhile, cook the shallots. Melt 20g of the butter in a small lidded pan over a low heat. Whisk in 1 tbsp olive oil, the vinegar and 5 tbsp water; season. Stir in the shallots, cover and cook for 30-35 mins until tender, stirring often. Uncover for the last 10 mins.
Preheat the grill to high. Lift the duck from the pan, put on a rack and grill for 2-3 mins until crisp.
Meanwhile, bring the sauce to the boil, then add 10g butter and cook, stirring often, for 8 mins or until reduced by just over half.
Finely chop the remaining garlic and mix with the orange zest and parsley. Spoon the sauce over the duck and top with the parsley mix. Serve with the sticky shallots.
Source: Tesco Real Food
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