Ingredients2 duck legs trimmed of fat
1 tblspn olive oil
3 small cloves of garlic
1 large onion
50g good quality chorizo or any spicy sausage
1 tbsp tomato puree
1/2 can chopped tomatoes
1 can haricot/butter beans, rinsed
1/2 glass (or more to taste!) red wine
1 bay leaf
A couple of sprigs of fresh thyme and or oregano
sea salt and black pepper to season
MethodHeat oil in a large pan.
Chop the onion and carrots into 1cm cubes and brown.
Chop the chorizo into chunks and add to pan.
Crush the garlic and add to pan with the tomato puree.
Add the duck legs and cook on either side until just browned.
Pour in the tinned tomatoes, beans, salt and
pepper and herbs, stir well, then finally add wine.
Turn down to very low heat, until just simmering.
Cover and leave for 1 - 1.5 hrs until the duck is tender.
Check seasoning and add salt and pepper as required.
Serve with crusty bread and some wine.