Ambra Papa
Thursday 16 July 2020
Recipes

Duck Legs with Black Olives

Duck Legs with Black Olives

INGREDIENTS

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

COOKING INSTRUCTIONS

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.

Burgundy En Primeur 2019
Our 2019 Burgundy En Primeur offer is now live. We're really excited about this much anticipated vintage which promises to be like no other. The wines have wonderful acidity that keeps them moreish and...
Brunello di Montalcino, Il Poggione - N.1 in the Uk - Discover more
Tenuta il Poggione covers an area of 530 hectares (1300 acres), of which 140 hectares (336 acres) are planted with vines and 50 hectares (120 acres) with olive trees; the rest are dedicated to grain fields,...
Slow Roast Lamb Shoulder
INGREDIENTS 1 lamb shoulder, bone in Marinade 1 clove garlic, crushed with 2 teaspoons sea salt 1 teaspoon fresh ground black pepper 1 teaspoon cumin seeds, crushed 1 teaspoon fennel seeds, crushed 50ml...
Beef Fillet with Mushrooms
INGREDIENTS: BEEF 500g beef fillet 1 tablespoon olive oil 1 carrot, diced 1 small onion, diced 2 sticks celery, diced 50g dried porcini 4 cloves 2 star anise 10 black peppercorns 500ml Merlot...
Duck Legs with Black Olives
INGREDIENTS 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...
TORTELLINI WITH DELICA PUMPKIN & SAGE IN BROTH
A traditional dish of the region is ‘Tortellini in Brodo’. Typically meat based, the filling is made from Parma ham and the tortellini float in a meat broth (apparently small enough to fit...
Recipe of the month
Being game season, this is a wonderful dish to have on our menu. You could substitute the wild duck using partridge, pheasant or venison haunch should you wish. The recipe involves preparing the pasta...
WINE AND CHOCOLATE TASTING
Wine and Chocolate: embark on a journey through the world of wine and cocoa. Some say that these are not possible to be paired but we learnt in fact that they are, some better than others but when it works,...