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Juicy Braised Duck with Fresh Blackberry Gravy

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 2 hours
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Juicy Braised Duck with Fresh Blackberry Gravy


  • 4 large duck legs, trimmed
  • 2 tbsp vegetable oil
  • 200mls white wine
  • 600mls strong duck or chicken stock
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 200g fresh blackberries, gently pureed too much and the seeds make the puree bitter, then strained
  • 50g whole ripe plump blackberries
  • 15g unsalted butter, cubed
  • 2 tbsp double cream, optional
  • salt
  • sugar
  • pepper
  • 500g hot mashed potatoes
  • 100g fresh spinach
  • little olive oil

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  • Pre heat the oven to 190°C Gas 5.
  • Trim the legs really well, knuckle and socket also.
  • Lightly brown the seasoned duck legs in a shallow saucepan.
  • Remove the legs and add the garlic, onions and thyme and cook for 5 minutes.
  • Add the white wine and boil for 1 minute, then add the stock and reboil.
  • Finally add the browned legs, half the blackberry puree then gently simmer, add a lid and place in the pre heated oven and cook for 1 hour 30 minutes.
  • After the legs are cooked remove the pan from the oven and insert a knife the flesh should be very soft. Remove the legs and keep warm.
  • Skim off any fat and reduce the sauce slightly until thickened, then add the fresh puree, and warm through, do not boil.
  • Season with salt, pepper, sugar, butter and cream or just butter then add the whole blackberries, warm through, do not boil.
  • Saute the spinach in a little oil until wilted then serve with the mash, legs, sauce.