Duck with Roasted Grapes

Cook Time 1 hour 30 minutes plus setting time

Serves 4

Ingredients

½ cup salt flakes 

8 peppercorns, crushed

Zest of 1 orange

3 bay leaves, torn

4 duck legs

6 small French shallots, peeled and left whole

1 cup Madeira

1½ cups chicken stock

1 bunch red seedless grapes (about 500g)

Extra virgin olive oil, to drizzle

Salt and pepper, to taste

Method

Combine the salt, peppercorns, orange zest and bay leaves. Arrange the duck on a tray and sprinkle it with the salt mixture. Cure in the fridge for 2–3 hours. Wash the salt off and pat the duck skin dry.

Preheat the oven to 170°C.

Place a sauté pan over a low heat and add the duck. Slowly render the fat for 5–10 minutes, until the skin is golden. Drain off excess fat (reserve in a jar for roasted potatoes).

Add the shallots and caramelise, then add the Madeira and the stock. Roast in the oven for 1 hour or until the meat is tender. 

Place the grapes on a tray and drizzle with oil, and season with salt and pepper. Roast for 10–15 minutes, just until blistered.

Serve the duck with a drizzle of the sauce and a few branches of the roasted grapes.