Ingredients
- white wine a glass
- chicken stock 1 litre
- thyme 3 sprigs
- onion 1 small, chopped
- black peppercorns 1 tsp
- bay leaves 2
- garlic 1 bulb, cloves separated but unpeeled
- duck legs 6
Method
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Step 1
Heat the wine, stock, thyme, onion, peppercorns, bay and garlic in a pan just big enough to fit the duck legs, until simmering. Nestle in the duck, skin side down. The legs should be completely submerged in the liquid – top up with water if you need to. Put the lid on, and cook for 11/2 hours until the meat starts to come away from the bone.
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Step 2
Cool in the stock until warm, then remove the duck and allow to cool completely, being careful not to pierce the skin. Put into a shallow freezable container, making sure they’re not touching, and freeze. They will keep in the freezer for up to 2 months.
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Step 3
To serve, allow the duck legs to defrost overnight in the fridge. Heat the oven to 220C/fan 200C/gas 7 and put the duck legs on a baking tray. Make sure the duck skin still covers the meat, and sprinkle generously with sea salt. Cook for 35-40 minutes until golden and crisp.
Nutritional Information
- Kcals 415
- Fat 19.7g
- Saturates 5.3g
- Carbs 2.7g
- Fibre 1.3g
- Protein 51.3g
- Salt 0.9g
