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DUCK LEGS WITH BLACK OLIVES
01 April 2016- BY Leo Cappelletto

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.
Season the halved cherry tomatoes, shake on a few splashes of olive oil and place them on a baking tray in the oven.
Roast them until they blister and almost collapse (about 25-30 minutes) then remove and set aside.

 

Preheat the oven to 240ºC: Take the duck legs, season, and roast until the skin is brown and crisp (about 10 minutes).
Reduce the heat to 200ºC and continue to roast until the meat in tender (about 1 hour). Set aside and strain the cooking juice for use later.
By now the duck legs will have cooled down and you can remove the meat off the bone. Roughly chop the larger pieces and leave the smaller ones.

 

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.
Brin the sauce to a medium simmer for 30 minutes, until it is very thick and has no trace of watr in it.
Then add the duck meat and continue cooking for 10 minutes or so.
Just before you take the pan off the heat, add the oven-roasted tomatoes and little parseley.
Stir and serve.

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