Duck Leg with Butter Beans and Red Chard

Entertain in style with this sumptuous duck recipe.

Ingredients


  • 1 confit duck leg / silver hill roast half duckling
  • 200 ml red wine
  • 1 tblsp redcurrant jelly
  • 100 ml sloe syrup
  • ½ tin of rinsed and drained butterbeans
  • handful of red chard
  • 1 small red onion
  • 1 star anise

Method

  1. Put the wine, syrup, star anise and jelly in a pot and bring to the boil.
  2. Add the butterbeans and red onion.
  3. Reduce to a syrupy texture.
  4. Add the red chard and cook for 30 seconds.
  5. Place into serving bowl and put duck on top.
  6. Duck should be crisped in the oven, skin side up, at 180°C for 15 minutes.




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