20 March 2014

DUCK WITH FIGS, POTATOES & TOMATOES

• 4 duck legs
• 2 tsps cumin
• 1 tbsp flour
• 2 tbsps olive oil
• 1 small red onion, finely sliced
• 2 cloves garlic, crushed
• 12 baby potatoes (perlas), cut in half
• 6 dried or fresh figs, cut in half
• 400g can crushed tomatoes in tomato juice
• 500 mls chicken stock
• 2 tbsp pitted olives
• Several sprigs fresh thyme
• Handful of fresh rocket leaves
• 1 orange, zest and juice

Preheat the oven to 180˚C. Trim all the visible fat from the duck legs and dust with the cumin and flour. Heat the oil in a heavy-lidded casserole and the brown the duck legs, 2 at a time. Remove, keep aside and add onion and garlic to the casserole. Brown very gently for 10 minutes and then add the potatoes and figs (if using dried). Sizzle for 30 seconds and add the tomatoes, chicken stock, olives, thyme, salt and pepper to taste with the duck legs, and bring to a simmer. Cover and place in the oven and cook for one hour. You can prepare the casserole to this point if you wish. Take the casserole from the oven, remove the duck legs to a covered plate and reduce the liquid until it is thick and syrupy and there is about a cup remaining. Return the legs to the dish, add the rocket leaves with orange zest and juice (and fresh figs if using) and simmer for a further 3-5 minutes. Serves 4