Duck Marbella

Cook time 2 Hours
Servings 4


4 duck legs
3 cloves garlic
2 anchovies
120g prunes, pitted
120g green-pitted olives
3 tbs. capers
3 sprigs of fresh oregano, leave picked + extra for garnish
100ml white wine
300ml chicken stock
2 bay leaf
2 tsp. red wine vinegar
Salt and pepper
1 cup couscous

Duck Marbella


Pre heat the oven to 160C. In a small food processor add the garlic, anchovies, half the prunes and olives, capers and oregano. Blend for 2-3 minutes, scraping down the sides to form a thick paste. Season the duck with salt and pepper and in a large oven –proof sauté pan seal duck over a medium heat to render the fat. Once the skin is golden brown remove the duck from the pan and set aside. Drain off all of the excess fat from the pan. Add the paste to the pan and with a spatula stir continually for 2 minutes to cook the paste. Add the duck back to the pan along with the wine, bay leaves and stock. Also add the remaining whole prunes and olives. Place the lid on the pan and bake in the oven for 45-50 minutes or until the duck falls easily away from the bone. In a bowl, add couscous and 1 cup of hot water. Cover with cling film. Remove the duck from the oven, and place the duck legs on a side plate. Add vinegar to the sauce and reduce. Once all water has absorbed, remove cling film, and use a fork to fluff couscous. Season with salt and olive oil, and spoon onto your platter. Add duck legs, and cover with sauce. Garnish with oregano.