4 duck legs; thighs attached – around 200g each
1 onion; finely sliced
3 Granny Smith apples; peeled, cored and cut into 1cm chunks
3 cloves garlic; finely chopped
2 pieces Star anise
50 ml balsamic vinegar
50 ml sherry vinegar
50 ml brandy
100 ml red wine
100 ml Chicken Stock
50 ml Water
1 stick cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
500 g red seedless grapes
salt; to taste
freshly ground black pepper; to taste
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.
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.
Next, in the same pan, gently cook the onion, apples, garlic and star anise for about 5 minutes.
Add the vinegars, brandy, red wine, chicken stock and water and bring to the boil. Simmer for 10 minutes and season.
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.
Serve scattered with some raw grapes, cut in half.
makes 4 Servings