This is a delicious and unusual way to prepare duck and adds a French twist evoking memories of the mulled wine enjoyed in the mountains.
Ingredients
- 6 duck legs
- 1 large carrot - chopped
- 1 onion - chopped
- 1 tbs chopped ginger
- Bayleaf
- 2 tbs honey
- 1 cinnamon stick
- Zest of 1 orange
- Zest of 1 lemon
- Salt and pepper
- 1 bottle red wine
Method
? Put duck legs with all the other ingredients in pan and cover with the red wine. Top up with water to cover completely the ducks. Leave to marinate overnight. ? Bring to the boil and simmer for about 1 ½ hours until the duck legs are well cooked and leave to cool in the liquid over night. ? The following day drain and skim of fat which should be solid and keep for roasting spuds. Reduce liquid to a sauce to the required consistency and flavour. You could reduce it until it is nice and syrupy but this takes time. Instead, when you have achieved the right balance you could add some beurre manié (equal quantities of butter and flour needed together) to bring it to the required thickness. ? Heat up duck legs in hot oven using grill at the end to crisp the skin.
