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Braised duck legs with sticky shallots recipe
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Braised in red wine and zesty orange, these tender duck legs make an indulgent main course paired with sticky-sweet balsamic shallots. Serve as a special dinner for two. See method
Ingredients
- 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
- 30g butter
- 2 tbsp balsamic vinegar
- 6 Tesco Finest echalion shallots, peeled and trimmed
- 1 tbsp finely chopped parsley leaves
Each serving contains
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Energy
2005kj
482kcal
24%
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Fat
32g
45%
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Saturates
12g
61%
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Sugars
9g
10%
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Salt
2.2g
37%
of the reference intake
Carbohydrate 15.1g
Protein 28.1g
Fibre 3.6g
Method
- 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.
See more Duck recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Bring out the sweetness of Tesco Finest echalion shallots by reducing down with a little balsamic vinegar – the perfect accompaniment to rich, tender braised duck.