Serves 4
Ingredients
4 duck legs (thighs attached) — around 200g each
1 onion, finely sliced
3 Granny Smith apples, peeled, cored and cut into 1cm chunks
3 garlic cloves, finely chopped
2 pieces star anise
50ml balsamic vinegar
50ml sherry vinegar
50ml brandy
100ml red wine
100ml chicken stock
50ml water
1 cinnamon stick
¼ tsp ground ginger
¼ tsp ground allspice
500g red seedless grapes
Salt and freshly ground black pepper
A few red grapes to serve
Method
1 Preheat oven to 160C. Trim the duck legs of excess skin or fat and score the skin with a sharp knife but do not pierce the flesh.
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2 Season with salt and pepper and, in a dry, heavy-based casserole that can fit the duck legs in one layer, brown the pieces over a medium heat, skin-side down. Brown the legs for about 7 min until most of the fat has rendered and the skin side is a deep golden brown colour. Then, quickly seal the other side for a couple of minutes and reserve on a plate.
3 Next, in the same pan, gently cook the onion, apples, garlic and star anise for about 5 minutes.
4 Add the vinegars, brandy, red wine, chicken stock and water and bring to the boil. Simmer for 10 minutes and season.
5 Stir in the spices and grapes. Place the duck legs on top, skin-side up. Cover and cook in the oven for 1½ to 2 hours. Remove the lid for the last 15 minutes.
6 Serve scattered with some raw grapes, cut in half.