Braised Duck Legs with Porcini and Peppercorn Sauce

Cook Time 1 hour and 30 minutes

Servings 4

Ingredients

4 duck legs

1 brown onion, chopped

15g dried porcini mushrooms rehydrated in 1 cup of hot water, then chopped

1 tbsp green peppercorns in brine (drained)

2 sprigs of sage

1/2 cup white wine

1/2 cup of chicken stock

100ml cream

Salt and pepper

Method

Preheat the oven to 160°C.

Heat pan over a low heat and add the duck legs skin side down and slowly bring up the heat. This will ensure the fat renders away nicely. Once golden turn and cook for a further 3-4 minutes to seal and season with salt. Remove from the pan and drain off excess fat, leaving 1 tablespoon. Add the onion and cook for two minutes to caramelise, then add the drained and chopped porcini mushrooms, reserving the liquid for later. Next, add peppercorns to the pan and cook off. Deglaze with white wine and reduce by 1/3, add the sage leaves and then return the duck. Add mushroom liquid and stock and bring to the boil. Place the lid on and cook in the oven for 1 hour or until the meat falls away from the bone easily.

Once cooked carefully remove duck from the pan and skim off any excess fat. Bring sauce to boil and reduce by a further 1/3 before adding the cream. Simmer until the sauce thickens. Return the duck legs, skin side up and serve with a flat long pasta like fettuccine or tagliatelle.