Braised Goosnargh Duck Legs with Cabbage, Shallot and Asparagus

Goosnargh duck legs are full of protein and don’t have a much fat as the breast with it’s succulent layer of fat and skin. They are perfect for braising in stock with vegetables and spices until the meat falls from the bone.

Start with the duck legs. Preheat the oven to 160˚C/gas mark 3. Chop the knuckle off the end of the drumstick.

Heat a small amount of vegetable oil in a large pan on a medium heat. Add the onion, carrot, cinnamon, star anise, bay leaf and rosemary and cook for 5 minutes, allowing the vegetables to colour slightly

Add the duck legs and plenty of sea salt and pepper. Pour in the stock to cover the legs and bring to a gentle simmer. Place the pan in the oven for for 2-2 1/2 hours, or until the meat is very tender. Remove from the oven and allow to cool then remove the duck legs, set aside and strain the stock.

Bring the white wine to the boil in a separate pan and then add to the stock. Add the garlic, five-spice, black pepper, white wine vinegar and bring to a gentle simmer. Cook for a further 2 minutes, then thicken. Keep warm until ready to serve.

Put the duck legs under a hot grill to brown the skin.

Bring a large pot of salted water to the boil. Lower in the shredded cabbage and cook until tender – about 3 minutes, strain and set aside.

Place a thick bottomed saucepan over a medium heat and add the butter until starting to bubble. Add the shallot and sweat then added the cabbage and continue to cook for a few minutes before seasoning.

Blanch the asparagus in boiling water for 3 minutes until tender, strain and plunge into iced water to refresh. Pan-fry in a little butter until a light golden brown colour.


Goosnargh Duck Legs

Goosnargh Duck Legs

Duck legs are leaner then the breast, but still rick in protein. These duck legs from Johnson & Swarbrick’s famous Goosnargh duck are perfect for braising until the meat is falling off the bone.

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For the duck legs

  • 2 x Goosnargh Duck legs
  • 2 large onions
  • rapeseed oi
  • 2 carrots
  • 1 cinnamon stick
  • 5 bay leaves
  • 1 sprig of rosemary
  • 1l of chicken stock or duck stock if you have it.
  • sea salt
  • pepper

For the stock

  • 1 tsp white wine vinegar
  • 100ml of Noilly Prat or white wine
  • 1g of xanthan gum or conflour
  • 1 garlic clove
  • 1/2 tsp five-spice powder

For the vegetables

  • 1 savoy cabbage, shredded.
  • 1 shallot, sliced
  • 2 knobs of butter
  • bunch of asparagus