Roasted Duck Legs with Brussels Sprouts and Chestnuts

Cook time 1 hour
Servings 4


4 duck legs

3 bay leaves

60ml marsala

1 onion, finely sliced

500mls (2 cups) chicken stock

300g fresh chestnuts, skin scored (1 can of whole chestnuts)

400g brussels sprouts

Salt & pepper

Roasted Duck Legs with Brussels Sprouts and Chestnuts


Preheat the oven to 180C.

Place the chestnuts on a tray and roast for 10-15 minutes or until skin splits, remove and cover with a tea towel for 5 minutes before peeling.

Remove duck from the fridge 1 hour before cooking and then turn the oven to 160C.

Season the duck with salt and place in the pan skin side down. Seal for 5-8 minutes for the fat to render then cook on the other side for a few minutes. Remove some of the excess duck fat from the pan.

Set the browned duck legs aside and cook the onions for a few minutes until golden then return the duck to the pan, and add the marsala, bay leaves and stock. Cook in the oven uncovered for 45-60 minutes.

Now add the brussels sprouts and peeled chestnuts around the duck and cook in the oven for a further 20 -25 minutes.