Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Braised duck legs with sticky shallots recipe

10 ratings

Braised in red wine and zesty orange, these tender duck legs make an indulgent main course paired with sticky-sweet balsamic shallots. Serve as a special dinner for two. See method

Serves 2
5 mins to prepare and 1 hr 10 mins to cook
482 calories / serving

Ingredients

1 tbsp olive oil, plus 1 tsp
2 duck legs
½ onion, finely chopped
2 garlic cloves, 1½ crushed
75ml red wine
300ml chicken stock
1 orange, zested and ½ juiced
1 tbsp tomato puree
1 bay leaf
30g butter
2 tbsp balsamic vinegar
6 Tesco Finest echalion shallots, peeled and trimmed
1 tbsp finely chopped parsley leaves

Each serving contains

Energy
2005kj
482kcal 24%
Fat
32g 45%
Saturates
12g 61%
Sugars
9g 10%
Salt
2.2g 37%

of the reference intake
Carbohydrate 15.1g Protein 28.1g Fibre 3.6g

Method

Heat the 1 tsp oil in a lidded nonstick pan over a medium-high heat. Season the duck and fry for 3-4 mins each side. Remove and set aside.
Drain all but 1 tsp of fat from the pan. Add the onion and cook for 3-4 mins until golden. Add the crushed garlic, wait 10 secs, then stir in the wine, stock, orange juice, tomato purée and bay leaf. Season and bring to the boil.
Return the duck legs to the pan, skin side up, cover and cook on a low heat for 1 hr until cooked through.
Meanwhile, cook the shallots. Melt 20g of the butter in a small lidded pan over a low heat. Whisk in 1 tbsp olive oil, the vinegar and 5 tbsp water; season. Stir in the shallots, cover and cook for 30-35 mins until tender, stirring often. Uncover for the last 10 mins.
Preheat the grill to high. Lift the duck from the pan, put on a rack and grill for 2-3 mins until crisp.
Meanwhile, bring the sauce to the boil, then add 10g butter and cook, stirring often, for 8 mins or until reduced by just over half.
Finely chop the remaining garlic and mix with the orange zest and parsley. Spoon the sauce over the duck and top with the parsley mix. Serve with the sticky shallots.

See more Dinner for two ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Bring out the sweetness of Tesco Finest echalion shallots by reducing down with a little balsamic vinegar – the perfect accompaniment to rich, tender braised duck.