It looks like summer is a now distant memory 😔 and autumn is well underway. The good news is there are so many excellent dishes to create! Here is a lovely winter warmer to start things off. The duck is braised in red wine creating an amazing stock / red wine reduction. The richness is balanced perfectly with the comforting polenta and the fresh green spinach. ⠀ ⠀ Serves 4⠀ ⠀ ⠀ INGREDIENTS ⠀ ⠀ 4 Gressingham Duck Legs⠀ 2 onions roughly chopped ⠀ 4 cloves chopped garlic ⠀ 10 chestnut mushrooms⠀ 2 glasses of red wine ⠀ 2 teaspoons Rowse honey⠀ 1 teaspoon plain flour ⠀ 300g fresh spinach ⠀ ⠀ Biona dried polenta (cook according to pack instructions)⠀ ⠀ ⠀ METHOD ⠀ ⠀ Start by sautéing the onions until golden. Add the garlic and season with Salt and pepper. ⠀ Place the duck legs on top of the onion skin side up. Season and roast in an oven of 210 degrees for 20 minutes. ⠀ Remove from the oven, add the flour to the bottom of the pan and stir. Now add the wine, honey and mushrooms. Bring back to a simmer, stir and put back in the oven lowering the heat to 170 degrees for 1-1hr 15 or until the duck is tender. Check now and again. If it’s getting too dry then add a little hot water. ⠀ ⠀ Pan fry the spinach in a little butter/olive oil until wilted down. Season and serve.⠀
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