4 duck legs, about 175 g (6 oz) each
1 onion, sliced
2 tablespoons plain flour
150 ml (4 pint) chicken stock
150 ml (4 pint) dry white wine
1 large orange. ½ squeezed juice, ½ sliced
1 bay leaf
1 teaspoon Dijon mustard
2 teaspoon black peppercorns, roughly crushed


1.Preheat the slow cooker if necessary. Dry-fry the duck in a large frying pan over a low heat until the fat begins to run, then increase the heat until the duck is browned on both sides.
2.Lift out of the with a slotted pan and transfer to the slow cooker uoods pot.
3.Pour off any excess fat to leave about 1 tablespoon. Fry the onion until softened
4. Stir in the flour, then mix in the stock, wine, orange juice, bay leaf, a little salt and the crushed peppercorns and bring to the boil, stirring.
5.Add the orange slices.
6.Pour the sauce over the duck, cover with the lid and cook on high for 4-5 hours or until the duck is tender and almost falling off the bones. Serve with rice and beans, if liked.
7.FOR BRAISED DUCK WITH CRANBERRIES & PORT, fry the duck and onions as above.
8. Mix in the flour and stock, then replace the wine with 150 ml (V4 pint) ruby port and 100 g (3½ oz) fresh cranberries.
9.Add the orange slices and juice and continue as above.

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