Red Wine-Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Seal the duck legs

Preheat the oven to 160ºC/ 140ºC (fan)/ 350ºF/ Gas 4.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.

Once very hot, add the duck legs with a generous pinch of salt and cook for 4-5 minutes or until browned all over.

Once browned, transfer the duck to a plate and reserve the pan.

Prepare the onion and shallots

Meanwhile, peel and finely dice the onion[s].

Peel and halve the shallots.

Boil a kettle.

Caramelise the mushrooms

Discard some of the fat from the pan so you're left with just 1 tbsp [2 tbsp]. Return it to a medium heat.

Once hot, add the diced onion and chestnut mushrooms and cook for 5-6 minutes or until beginning to soften and caramelise.

Meanwhile, dissolve the chicken stock cube[s] and the Just Add Wine sachet[s] in 400ml [700ml] boiled water.

Prepare your stew for the oven

Once caramelised, add 1 tbsp [2 tbsp] flour to the onion and mushrooms, give everything a good mix up and cook for 1-2 minutes.

Gradually add the wine stock to the pan and cook for 1 minute or until combined.

Add the duck legs to an oven-proof dish with the shallots and bay leaves.

Pour the wine braise all over and cover the dish tightly with tin foil (or a matching lid).

Braise the duck

Put the dish in the oven for 1 hour 30 minutes or until the duck is tender. Re-boil a kettle.

Once the duck has had 1 hour and 15 minutes, peel and chop the potatoes into rough, bite-sized pieces.

Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 minutes or until fork-tender.

Once cooked, drain and return them to the pot.

Crispen the duck

Once the duck has had 1 hour and 30 minutes, increase the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.

Remove the foil from the dish and cook for 20 minutes further or until the duck is crispy and the sauce has reduced to a gravy-like consistency.

Meanwhile, clean and scrub the heritage baby carrots to remove any dirt (no need to peel!).

Chop the chives and parsley finely. 

Cook the heritage carrots and beans

Return the pan to a medium heat with a knob of butter.

Once hot, add the carrots and cook for 3-4 minutes.

Add the green beans with a pinch of salt and a splash of water and cook, covered, for 3-4 minutes or until tender.

Return the potatoes to a low heat with a splash of milk and a knob of butter.

Mash until smooth, then stir in the wholegrain mustard and season generously with salt.