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Slow Braised Duck with Grapes

slow braised duck with grapes

Slow Braised Duck with Grapes

Cooking time  45 minutes
Serves 4


Ingredients :

4 duck legs; thighs attached – around 200g each

1 onion; finely sliced

3 Granny Smith apples; peeled, cored and cut into 1cm chunks

3 cloves garlic; finely chopped

2 pieces Star anise

50 ml balsamic vinegar

50 ml sherry vinegar

50 ml brandy

100 ml red wine

100 ml Chicken Stock

50 ml Water

1 stick cinnamon

1/4 tsp ground ginger

1/4 tsp ground allspice

500 g red seedless grapes

salt; to taste

freshly ground black pepper; to taste

Preparation :

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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