This dish is a luxurious yet deliciously comforting example of the beautiful simplicity of Italian cuisine. You’ll be proud to serve – and happy to tuck into – tender duck with perfectly crisped skin, rich red wine-infused ragù, and cheesy, rosemary-infused roast potatoes.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||10.1 g|
|Protein||5.9 g||48.8 g|
|Salt||0.47 g||3.84 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven and brown the duck legs
Set the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3 and boil a kettle.
Season the duck all over with a pinch of salt, then add to a cold, dry, wide-based oven-proof casserole dish with a matching lid. (Or use a frying pan and an oven-proof dish covered with tin foil later!). Cook for 6-7 minutes on medium-high or until browned all over and the fat has rendered.
Tip: brown the skin and render the fat to add flavour.
Once browned, transfer the duck legs to a plate and reserve the dish for later.
Prepare the vegetables and stock
Peel and finely dice the brown onion[s] and carrot[s] (skins on). Peel and slice (don't chop!) the garlic.
Dissolve the beef stock cube[s] and Just Add Wine sachet[s] in 250ml [400ml] boiled water.
Soften the vegetables
Discard some of the oil from the oven-proof dish so you're left with just 1 tbsp [2 tbsp]. Return it to a medium heat.
Once hot, add the diced onion, carrot and garlic with a pinch of salt and cook for 5-6 minutes or until starting to soften.
Once softened, add the tomato paste, chopped tomatoes, beef stock and a pinch of sugar and cook for 3-4 minutes.
Braise the duck legs
Sit the browned duck legs, skin side up, over the sauce and cover with the lid (or tin foil!).
Put the dish in the oven for an initial 1 hour 20 minutes or until the duck is tender and cooked through, and the sauce is thick and rich.
Use this time to clear up, set the table, have a cup of tea or simply chill!
Roast the potatoes
After 30 minutes, chop the waxy potatoes (skins on) into bite-sized pieces.
Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up.
Put the tray in the oven for an initial 40 minutes or until starting to crisp.
Crispen the duck skin and finish off the potatoes
Meanwhile, strip the rosemary leaves from the stalks and chop finely.
Once the duck has been in for 1 hour 20 minutes, increase the temperature to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and remove the lid from the dish.
Sprinkle the rosemary and grated Italian hard cheese over the potatoes and cook everything for a further 10 minutes or until the duck skin and potatoes are golden and crispy.
Boil the cavolo nero
Meanwhile, re-boil a kettle.
Chop the cavolo nero roughly.
Add the cavolo nero and a pinch of salt to a pot of boiling water and cook for 2-3 minutes or until wilted.
Drain and set aside until serving.
Serve the Tuscan braised duck with the cheese & rosemary potatoes and drained cavolo nero to the side