Duck legs make for a neat, sophisticated presentation. Your butcher can remove the bone from the thigh meat to make room for the stuffing, although it’s not too difficult to do yourself.
Ingredients
Shallot and tarragon stuffing
Method
Main
1.For shallot and tarragon stuffing, heat olive oil in a frying pan over low heat, add shallot and a pinch of salt, stir occasionally until caramelised (10 minutes), add garlic and stir occasionally until fragrant (1 minute). Add Calvados and cook over high heat until syrupy and reduced (1-2 minutes), then remove from heat, stir in mustard, tarragon and breadcrumbs, season to taste and set aside to cool completely.
2.Lay duck legs skin-side down on a board and open thigh meat out to flatten. Divide stuffing among thighs, roll lengthways to enclose, secure with toothpicks and set aside.
3.Preheat oven to 180C. Heat olive oil in a large frying pan over medium-high heat, add duck legs and cook, turning often, until browned (3-4 minutes), then transfer to a roasting pan and roast until just cooked through (12-14 minutes).
4.Meanwhile, return frying pan to medium heat, add apples, turn occasionally until golden (5 minutes), transfer apples to a plate and set aside. Add cabbage to pan and stir occasionally until wilted (10 minutes). Return apples to pan, add Calvados and ignite with a match (be careful of flames) then allow flame to burn out. Season cabbage and apple to taste and serve with duck legs.
This recipe is from the July 2012 issue of .
Drink Suggestion: Normandy cidre bouché or funky farmhouse cider. Drink suggestion by Max Allen
Notes
