To serve 5 guests:
5 Duck legs
300g cherry tomatoes,halved
1.5 litres tomato sauce
1 large handful of good-quality black olives, stoned
1 large handful of green peppercorns
Flake sea salt and black pepper
Extra virgin olive oil
1 small handful of flat parseley leaves, chopped, to serve
Preheat the oven to 180ºC.
Preheat the oven to 240ºC: Take the duck legs, season, and roast until the skin is brown and crisp (about 10 minutes).
Put the tomato sauce in a large pan on a medium heat, add the olives, peppercorns, some ground pepper and about 150ml of the duck roasting juices.
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