Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Trim any excess skin and fat off the duck pieces, rub them well with salt and pepper and put them in a sealable bag with the bay leaf and thyme. Leave for 24 hours.
Heat the oven to 160C/fan 140C/gas 3. Put the shallots and garlic in a heavy, deep frying pan with some oil and fry until they start to brown. Rinse then pat the duck pieces dry and put them skin-side down onto the shallots. Pour in the wine and stock until the duck is just covered. Bring to a simmer, cover with foil then add a lid and transfer to the oven for 1 1/2 hours.
Take off the lid, turn over the duck pieces, pour the liquid into a pan and turn up the oven to 180C/fan 160C/gas 4. Cook until the skin starts to brown and crisp. While the duck is cooking, add 6 ice cubes to the liquid and skim off the fat that forms. Simmer the liquid in the pan to reduce it until it has a good flavour, then add the grapes and cook for 2 minutes. Stir in the cream to serve.