Winter Duck Ragoût

Name: Winter Duck Ragoût
Yield: Serves 6 as a main course
Ingredients: coriander carrots; garlic potatoes; 500 ml veal stock, or extra chicken stock; 500 ml veal stock, or extra chicken stock; 1.5 litres chicken stock; splash of Madeira; 400 ml port; 400 ml dry red wine; 6 duck legs; sea salt and black pepper; 2 garlic cloves, peeled; 1 thyme sprig; 1 rosemary sprig; 1 bay leaf; sea salt and black pepper; 1 small onion, peeled and roughly chopped; 1 small carrot, peeled and roughly chopped; 1 celery stick, trimmed and roughly chopped

Preparation info

Serves
6
as a main course

Difficulty
Complex

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

6 duck legs
sea salt and black pepper
1 small onion, peeled and roughly chopped
1

Main course
Gluten-free
Winter

Method

Trim the fat and skins from the sides of the duck legs, then season with salt and pepper. Heat a wide frying pan until hot. In two batches, fry the duck legs for 4–5 minutes, turning until golden brown all over. (You don’t need to add oil to the pan.) Remove with a slotted spoon to a plate and set aside. Reserve the fat.

Heat 2