Autumn 2022

Slow cooked Duck Legs with Blackberries, Orange, and Cinnamon

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Serving: 4 people

Prep Time: 10 minutes

Cook Time: 1 hour, 45 minutes

muslos de pato


4 Duck Legs

5 Shallots, Peeled and Halved

3 Garlic Cloves, Thinly Sliced

1 Tbsp Plain Flour

250ml Chicken Stock

200ml Red Wine

1 Orange, Sliced

2 Cinnamon Sticks

1 Star Anise

A few Rosemary Sprigs

300g Blackberries

A Pinch of Maldon Salt

Serve with: Sautéed Greens

Celeriac Mash:

1 Large Celeriac, Peeled and Roughly Chopped

500ml Vegetable Stock

200ml Whole Milk

A Large Knob of Butter

A Pinch of Maldon Salt


Join us in creating the show stopping dish of slow cooked duck legs, paired with the festive fruits of blackberries and oranges alongside the spices of star anise and cinnamon. We’ve partnered up with Le Creuset in slow cooking this dish in their Cast Iron Shallow Casserole dish, which has a depth perfect to soak up the juices into the duck legs, causing it to be succulent and tender for your Christmas feast!

  1. Preheat the oven to 160C.
  2. Place a large casserole onto heat. Brown off the duck legs on both sides, starting on the skin side. Once browned, remove from the pan and add the shallots and sliced garlic, frying them until they soften and start to go golden.
  3. Next add the flour and cook into the sauce for a few minutes until it has thickened. Then add the red wine and stock, allow it to bubble and come to the boil.
  4. Add the duck legs back into the casserole along with 2/3 of the blackberries, the orange slices, cinnamon sticks, star anise a pinch of Maldon Salt and rosemary sprigs.
  5. Cover and transfer to the oven for 1-hour 30mins. Once cooked add the remaining blackberries and serve.
  6. To make the mash, add the celeriac to a pan with the stock and milk and bring to the boil. Simmer gently until the celeriac is tender. Mash or pass through a ricer and then stir through a knob of butter and a pinch of Maldon Salt.
  7. Serve the duck legs with the celeriac mash and some sautéed greens.
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