6 duck Marylands
2 tbsp olive oil
1 large brown onion, diced (1cm)
1 large carrot, diced (1cm)
6 cloves garlic, finely diced
10 sprigs thyme, leaves picked, chopped
2 litres chicken stock
3 swedes, peeled and diced (1cm)
2 turnips, washed, trimmed, diced (1cm)
1 large potato, diced (1cm)
1 tbsp sugar
4 tbsp potato starch or cornflour (32g)
8 tbsp water (80ml)
1/2 bunch parsley, chervil or micro herbs to garnish
1 tbsp ground cumin
3 tbsp coriander seeds
1 tbsp fennel
1 cinnamon stick
2 star anise
2g black peppercorns
1/2 tbsp salt
1. Season duck all over with salt. an oiled baking tray and place in oven for 10–15 minutes or until cooked medium rare.
2. Grind all spices (other than cinnamon and star anise) in a mortar and pestle or spice grinder. Set aside for later use.
3. Bring a pot to high heat, add oil and cook duck, in batches, skin side down, for 3-4 minutes or until golden brown, turn and cook for a further 2-3 minutes. Set aside.
4. Add onions and carrots, reduce heat to low, cook for 10 minutes, stirring every few minutes. Add all spices, cook for 1 minute, add garlic and thyme. Cook for a further minute without browning. Increase heat to high, add Merlot, cook 5-10 minutes or until liquid has reduced by half.
5. Add duck legs, stir well and cover with 2 litres of chicken stock. Cover and bring to the boil. Cook for 30 minutes or until liquid is reduced by half.
6. Remove lid after 30 minutes and add swedes, turnips, potato and sugar, simmer for 20 minutes, skimming excess fat from time to time.
7. Combine cornflour and water, add to the stew, gently stir to thicken sauce.
8. Check seasoning, garnish with micro herbs. Serve with rice and/or your favourite bread.
Wine match: Shottesbrooke Limited Release Merlot 2018