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Braised duck legs with creamy fried Brussels sprouts

Merrilees Parker from Food Uncut
Merrilees Parker partners crispy Peking-style duck legs with mustard and crème fraiche shredded sprouts

Braised duck legs with creamy fried Brussels sprouts

Method

1. Preheat the oven to 180C/ gas 4.

2. For the duck: heat a large heavy based flame-proof casserole dish; add the duck legs and cook over a high heat until browned on both sides. Remove from the pan and keep warm.

3. Drain most of the oil from the pan, leaving 1 tablespoon fat. Fry the shallots and garlic for 1-2 minutes. Stir in the tomato purée and dijon mustard and fry for 30 seconds, before adding the stock, sherry, port, soy sauce and star anise.

4. Bring to a simmer and allow to gently bubble for 4-5 minutes. Place the duck back in the pan, drizzle with the honey and cover the pan tightly with a lid or foil. Cook in the oven for about 1hour 10 minutes.

5. Remove the lid or foil and increase the oven temperature to 220C/gas 7. Cook for a further 15 minutes until the duck skin is really crisp. You may need to add a little water if the juices have reduced too much.

6. For the brussels sprouts: heat a wok to smoking hot. Add the sunflower oil and butter, and then add the Brussels sprouts. Stir-fry for 2-3 minutes adding about 1 tablespoon water halfway through the cooking.

7. Stir in the dijon mustard and crème fraiche. Season generously with sea salt and the white pepper and quickly heat through.

8. To serve: place a spoonful of the brussels sprouts in the centre of the plate with a duck leg on top and drizzle with the sauce.

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Serves: 6

Prep: 30 min
Cook: 1 hr 40 min

Ingredients

For the duck

6 free-range duck legs, trimmed of excess fat
2 banana shallots, very finely chopped
4 garlic cloves, chopped
2 tsp tomato purée
1 tbsp Dijon mustard
300ml game or chicken stock
6 tbsp fino sherry
150ml port
100ml light Soy sauce
3 Star anise
3 tbsp clear honey