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duck legs


  1. Remember to remove your duck legs from the packaging, pat dry and bring to room temperature
  2. Pre heat your oven to 135 oc temperature
  3. Next choose a suitable sized oven proof casserole with a tight fitting lid
  4. Season the meat just prior to coloring with good quality sea salt
  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half
  6. Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil
  7. Fry the duck legs on the skin until rendered and golden brown over a medium heat source then transfer to the casserole dish
  8. Next fry the mirepoix until lightly coloured
  9. Then add half a bottle of red wine, and reduce by two thirds then add 500 ml of essential cuisine chicken stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth
  10. Place the vegetables flat on the base of the casserole, then lay the duck legs on top skin side up just slightly sitting on top of the stock and cover with a tight fitting lid
  11. Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork and fall away from the bone
  12. Remove from oven, carefully take out the duck legs and keep warm, removing the layer of skin if desired
  13. Pass off the juices through a fine sieve into a clean sauce pan and bring to boil, skim of any fat that rises to the surface then reduce to a glossy finish and pour over the legs