SHERRY BRAISED DUCK LEGS

Preparation

Finely chop the onions. Crush the garlic cloves. Crush the juniper berries. Chop the flat-leaf parsley.

Method

1. 1 Preheat the oven to 170°C/150°C fan/gas 3.
2. 2 Heat the oil in a roasting tin over a medium heat on the hob.
3. 3 Season the duck and fry for 3-5 minutes; turn and cook for a further 3 minutes.
4. 4 Remove and set aside.
5. 5 Add the onion to the tin and cook for 2-3 minutes; add the garlic and juniper and cook for 1 minute.
6. 6 Pour in the sherry, simmer for 3 minutes, and then add the stock.
7. 7 Return the duck to the tin, skin-side up, ensuring the skin is above the liquid.
8. 8 Cover and cook in the oven for 45 minutes.
9. 9 Add the carrots to the tin and cook, uncovered, for 45 minutes.
10. 10 Serve sprinkled with parsley, with mash.