Poultry - Duck Leg Casarole

Duck Leg Casarole

Dot and Mark - 2011

Edit / Create New

Ingredients:

6 plump duck legs
1 Bramley apple, peeled and chopped
1 onion, sliced
5 cm piece of root ginger, grated (I have to admit I use powdered ginger)
½ pint apple juice
½ pint hot stock
Grated rind and juice of 1 large orange
3 garlic cloves
3 tbsp balsamic vinegar
1 tsp sea salt

Method:

Put duck legs into a casserole.
Put all other ingredients into a saucepan and bring to the boil.
Add to the duck then cover tightly with 2 layers of foil.
Cook at 170°c (150°c fan) for 2Â½ hours.
Remove duck legs, take off skin, keep warm
Liquidize juice then put duck legs back and serve.