We’re making some updates to Real Food and we’ll be removing this recipe soon.

So if you’d like to keep it, be sure to print it or take a screenshot before 22 October 2018.

Drunk duck with chorizo recipe

  • Serves 4
  • 10mins to prepare, 2hrs to marinade and 50mins to cook
Add this recipe to your binder.
a901f489 d24e 49e5 b211 ad9b28df7c28 full
Customer recipe by Ricardo Candeias
Added 87 months ago

Place the duck in a container after making some incisions into the skin. Pour the wine (or beer) over the duck and sprinkle it with some rock salt, pepper, a couple of bay leaves and some chilli powder. Place it in the fridge and let it marinade for two hours or more (the more the better).

When you are ready to make the meal pre-heat the oven to 180°C.

Take the duck out of the marinade and prepare it for the oven by inserting a couple slithers of garlic in the incisions, a piece of bay-leaf and a slice of chorizo (each leg should have about 5 of these incisions). Once done, powder the duck with some chilli powder (or smoked paprika if you don't like it hot) and another sprinkle of salt and black pepper. Place in a tray and pour the marinade liquid around it then pop in the oven for 20 minutes.

Remove the duck from the oven and from the tray, and put the liquid marinade into a container. Place a wire rack into the tray and put the duck back on top of it, basting it with some of the liquid marinade.

Place in the oven for a further 30 minutes (every five minutes, baste the duck again). Simultaneously, put the wedges in a bowl and sprinkle with rock salt, dried parsley, half of the lemon juice, chilli powder, the minced garlic and about 2tbsp of olive oil.

Toss these well together and place them in a baking tray and place it in the oven with the duck. After 10 minutes, of the second oven stage of the duck place the carrots and the brocolli (in pieces) in a pan and add about 1 glass of water, cover with a lid and place it on the stove on a medium to low heat once the water is boiled.

It will all now be ready at the same time so all you need to do is dish it all together. Melt the butter, add the other half of the lemon juice and some fresh chopped parsley to pour over the veg (alternatively you can make a thick bechamel sauce, and pour this over the veg).

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 4 duck legs
  • 4 large red potatoes (washed and cut into 8 parts length ways to form wedges)
  • 3 large carrots
  • 3 garlic cloves (2 sliced, 1 minced)
  • 2 medium broccoli heads
  • 20 slices of spicy chorizo
  • 2tbsp butter
  • 1 juiced lemon
  • 1 bunch of fresh parsley chopped
  • 1 glass of medium-sweet white wine
  • salt
  • pepper
  • bay-leaves, to taste
  • chilli powder, to taste

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.