Forget Roast Chicken or Beef, it’s all about Duck. Duck legs are easy to get hold of and give the traditional Sunday Roast a cracking change-up.
Decide between yourselves what the trimmings should be; I’m personally a Yorkshire Pud with any meat kind of gal and usually team mine with roast tatties, parsnips, asparagus / broccoli, red cabbage and pigs in blankets. All covered in lashings of gravy … and I mean lashings.
- 2 duck legs
- 2 garlic cloves, peeled
- 1 onion, peeled and quartered
- 2 sprigs of rosemary
- 200 ml of red wine
- 100ml of water
- 1 chicken stock cube
- 1 tbsp. of cherry jam
- Preheat the oven to 170C / 150 fan.
- Season the duck legs with salt and pepper and pop a large ovenproof pan over a medium - high heat and add a glug of olive oil to the pan.
- Fry the duck legs skin side down for 5-8 minutes until crispy then turn. Throw in the garlic, onion and rosemary, red wine and water and cover. Cook in the oven for 1 hour 30.
- Once cooked remove the duck legs and onions (save for the roast) and whack up the heat. Add the stock cube, remove any rosemary stalks and reduce the gravy until thick and glossy. Turn off the heat and stir in the cherry jam.
- Serve with all the trimmings and lashings of gravy.