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

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

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