Duck Braised In Master Stock
The meat is tender and tasty from slow poaching in master stock
Ingredients
- 1 duck leg quarter per person
- Salt and freshly ground black pepper to season
- 1 l master stock
- 15 mls olive oil
Method
- Season the duck legs
- Place the master stock in a sauté pan
- Bring to the boil and add the duck legs
- Reduce the temperature and simmer for 2 hours, turning half way
- Remove from the master stock and set aside to drain
- Heat the oil in a frying pan
- Crisp off the skin of the duck legs
Notes
I served these with wilted spinach and mushrooms sautéd in butter and soy