• 6servings
  • 100minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, D, E
MineralsPotassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 free-range duck legs , trimmed of excess fat

  2. 2 banana shallots , very finely chopped

  3. 4 cloves garlic , chopped

  4. 2 tsp tomato puree

  5. 300 ml game or chicken stock

  6. 6 tbsp fino sherry

  7. 150 ml port

  8. 100 ml light soy sauce

  9. 3 star anise

  10. 3 tbsp clear honey

  11. 1 tbsp sunflower oil

  12. 25 g butter

  13. 500 g brussels sprouts , finely shredded

  14. 1 tbsp Dijon mustard

  15. 3-4 tbsp creme fraiche

  16. 1 tsp ground ground white pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/ gas 4.

  2. For the duck: heat a large heavy based flame-proof casserole dish; add the duck legs and cook over a high heat until browned on both sides. Remove from the pan and keep warm.

  3. Drain most of the oil from the pan, leaving 1 tablespoon fat. Fry the shallots and garlic for 1-2 minutes. Stir in the tomato purée and dijon mustard and fry for 30 seconds, before adding the stock, sherry, port, soy sauce and star anise.

  4. Bring to a simmer and allow to gently bubble for 4-5 minutes. Place the duck back in the pan, drizzle with the honey and cover the pan tightly with a lid or foil. Cook in the oven for about 1hour 10 minutes.

  5. Remove the lid or foil and increase the oven temperature to 220C/gas 7. Cook for a further 15 minutes until the duck skin is really crisp. You may need to add a little water if the juices have reduced too much.

  6. For the brussels sprouts: heat a wok to smoking hot. Add the sunflower oil and butter, and then add the Brussels sprouts. Stir-fry for 2-3 minutes adding about 1 tablespoon water halfway through the cooking.

  7. Stir in the dijon mustard and crème fraiche. Season generously with sea salt and the white pepper and quickly heat through.

  8. To serve: place a spoonful of the brussels sprouts in the centre of the plate with a duck leg on top and drizzle with the sauce.


Send feedback