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Ingredients
- 8 duck legs
- 4 tbsp of olive oil
- 1 medium-sized onion
- a few sprigs of fresh rosemary
- 2 cups of red wine
- 2 cups of chicken stock
Method
Salt the skin side of 8 duck legs. Put them in a heavy skillet, skin side down, over moderate heat. As the skin browns, the fat will be rendered over 10-15 minutes. Make sure it doesn't burn. Remove the legs to a tray and discard fat. Heat 4tbsp of olive oil in the same skillet and add a chopped, medium-sized onion and a few sprigs of fresh rosemary. Lightly fry for 2-3 minutes then add 2 cups of red wine and 2 cups of chicken stock and bring to the boil.
Arrange the legs, skin side up, in a braising pan and add enough of the boiling liquid so it leaves the skins exposed.
Braise the legs in a 180C oven for about 75 minutes.
