Ingredients
- 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
Method
- 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.
