Slow Braised Duck with Grapes
Cooking time 45 minutes
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
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.