Paul's duck leg casserole with red wine and damson

Paul's duck leg casserole with red wine and damson


6 people made this

About this recipe: Really tasty, it inspired me to add this, my first recipe submission. Basically it's duck's legs that I have had in the freezer for yonks and a fairly standard range of casserole ingredients with spices, red wine and damson jelly. A rich one pot meal that could also be done in a slow cooker I would think.

Paul_Mylum Berkshire, England, UK

Serves: 3 

  • 6 whole duck legs (skin on)
  • 2 tablespoons olive oil
  • 1 large or 2 medium onions, roughly chopped
  • 2 medium carrots, cut into 5mm slices
  • 2 stalks celery, cut into 5mm slices
  • 200g mushrooms (quatered if large)
  • 4 or 5 garlic cloves, finely chopped
  • 9 -12 small to medium new potatoes
  • 1 tablespoon tomato puree
  • 9 black peppercorns
  • 4 crushed juniper berries
  • 2 cloves
  • 3 bay leaves
  • 1 - 2 tablespoons damson jelly or jam (according to taste)
  • 2 tablespoons plain flour
  • 1/2 bottle red wine (I used Kumala)

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. Prepare all the ingredients. Duck legs: First remove any stray feather stumps that may be on the legs. You could skin them if you want but you will need to add a little oil when you fry them. Place duck, skin side down, in a fairly hot pan. Unless you have a Range/Aga and a large pan, cook them 2 at a time so they don't steam which makes it hard to get colour. Brown for 3-4 minutes and check. If the colour is OK then turn and cook the other side for the same time. Remove to a casserole dish and drain the fat off the pan.
  2. Heat your oven to 190 C / Gas 5. Add a little oil to the duck pan and cook the onion, carrots and celery for about 6-7 minutes on a medium heat, stir occasionally and make sure it doesn't colour. Then add the mushrooms and garlic and cook for a further 5 minutes.
  3. When the vegetables are softened add the new potatoes, tomato puree, peppercorns, juniper berries, cloves, bay leaves and damson jelly. Add the plain flour and stir in. Return the duck legs to the same pan, the pour the red wine over and bring to the boil. Once the duck has boiled put it into an ovenproof dish, covered with a lid or foil.
  4. Bake in the preheated oven for 30 minutes. Reduce temperature to 160 C / Gas 3 and leave for 2 hrs 30 minutes. For the last 45 minutes remove the lid to thicken the sauce but check that nothing is burning or the sauce is drying out. (Rescue with a little water stirred in if it does become dry)
  5. Allow the dish to rest for about 10 minutes then skim any fat from the surface. Rest for another 10 minutes. Serve with some crusty bread to mop up the sauce. Enjoy it and listen to the praise then make them do the washing up while you sit down with a well earned brandy!

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