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Sherry braised duck legs

  • 5.0 Star
  • Timer Prep 20 min
    Cook 90 min
  • Chart 423.0 cal/
  • Chef hat Hard


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


  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.

1 Review

  • HVH

    Beautiful, and excellent as an alternative to a traditional Sunday roast. There wasn't much sauce left so I made a sherry cream sauce to go on top - worked perfectly.

  • Average per serving
  • Calories 423.0kCal
  • Fat14.8g
  • Saturated5.5g
  • Salt1.6g
  • Carbohydrates29.3
  • Sugar10.3g
  • Protein30.1g
  • Fibre6.3g