serves
2
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 2 duck legs
- 1 tbsp olive oil
- ½ tsp fennel seeds, crushed in several pieces
- ½ tsp cracked pepper
- sea salt
- 1 large carrot, peeled and sliced
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 tbsp red wine
- 80 ml strong chicken stock
- 10 prunes
Instructions
Preheat the oven to 180°C (350°F/Gas 4).
Brush the duck legs with olive oil and season the skin with salt, pepper and crushed fennel seeds.
Bake the duck in the preheated oven, skin-side up, for about 30 minutes, basting from time to time.
Meanwhile, steam the carrots in a little water. Drain the carrots, blend to a purée, stir in half the butter and season to taste.
Transfer the duck to a plate and cover with foil. Drain the duck fat from the oven tray, then add the shallots and cook for a few minutes. Add the red wine, bring to the boil and evaporate most of it. Add the stock and bring to a simmer. Add the prunes and simmer for a few minutes.
Stir in the remaining butter. Add the duck legs to the sauce and baste them.
Serve a little purée on two plates. Top with the duck, spoon over the sauce and prunes, and serve.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
