Serves 4

  • 250 mls of red wine
  • 1 heaped tbs redcurrant jelly
  • A pinch of mixed spice
  • A few twists of black pepper
  • A sprig of thyme
  • 2 cooked Duck legs (300g)
  • 1 tbs horseradish sauce
  • 2 tbs creme fraiche
  • 4 large frozen Yorkshire puddings


  1. Put the wine, redcurrant jelly , mixed spice, pepper and thyme into a saucepan and reduce by half .
  2. Remove the skin and any excess fat from the leg and discard.
  3. Prize the meat from the bone and chop into small chunks.
  4. Take the thyme from the liquid and discard then add the duck meat to the saucepan.
  5. Continue to cook the duck over a gentle heat until the mixture is Jammy
  6. Mix the horseradish sauce with the creme fraiche .
  7. Warm the Yorkshire puddings then divide the mixture between them.
  8. Serve the sauce on the side.