Duck Legs Braised in Pinot Noir
Ingredients (serves 4)
- 1/2 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 cup (250ml) pinot noir
- 150ml port
- Zest and juice of 2 oranges
- 2 bay leaves
- 4 duck marylands (see note)
- 1 tbs olive oil
- 1/3 cup (80ml) demiglaze (see note)
- 8 eschalots, peeled
- 20g unsalted butter
- 1 tbs caster sugar
- Steamed peas and creamy mashed potato, to serve