Braised Duck Legs

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

The Jewelled Kitchen

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This is a hearty Iranian stew, traditionally made with game birds and meatballs. Here, I have used duck legs instead and made the sauce as a separate chutney. You can serve this chutney with fish and chicken dishes, too.

Ingredients

  • 4 duck legs, skin on
  • 4 tsp finely chopped mint leaves, plus extra for sprinkling
  • sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 170°C/325°F/Gas 3. Lightly pierce the duck skin all over the legs with the point of a sharp knife or a skewer, being very careful not to puncture the meat, as this would make it toughen during cooking. Season with salt and pepper.
  2. P