This duck legs with blackberry and port sauce is one of the many recipes on the Gressingham Duck website. I don't often see packs of duck legs in the local supermarket, so grabbed a couple of packs to make new recipes. The other pack is still in the freezer...there's too many yummy look recipes on the Gressingham Duck website!
The end result is a very delicious meal, from the crispy duck legs to the bed of crispy cubed potatoes with kale and sweet shallots. Finished off with a blackberry and port sauce that is so full of flavour and perfectly balanced. I didn't want it to end!!
Tip
- Enjoy this duck legs with blackberry and port sauce recipe for date night or a special Valentine's meal.
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Spanish
At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!
How to make this Duck Legs with Blackberry and Port Sauce
Ingredients
- 2 Gressingham duck legs
- salt and freshly ground black pepper
- 500g waxy potatoes such as maris piper, peeled and cubed
- 1 large bunch of curly kale, stalk removed and roughly chopped
- 8 small shallots
- 1 tbsp soft brown sugar
- 1 tbsp balsamic vinegar
- 4 to 5 tbsp rapeseed oil, plus extra for drizzling
For the sauce:
- 350ml of port
- 400ml chicken stock or water
- 1 punnet (125g) of blackberries
- 1 tbsp balsamic vinegar
- 2 tsp white sugar
- 1 star anise
- 1 tsp corn flour, mixed with a little water to form a paste
- salt and freshly ground black pepper
- 50g butter
Instructions
- Preheat your oven to 180C/fan 160C/gas 4.
- Pat the skin of the duck legs with kitchen roll to remove excess moisture and prick the skin of the legs all over. Season with salt and pepper.
- Place on a wire rack on a roasting tray and cook in the middle of the oven for 90 minutes.
Cook the vegetables:
- While the duck is cooking, boil the potatoes in water for 3 minutes, scoop out and leave to cool on a paper lined tray.
- Put the kale into the boiling water for 2 minutes to soften and scoop out, leave to cool.
- Put the pan back on to heat and place the shallots in to simmer for 10 minutes. Drain and leave to cool until they can be handled. Peel away the skins and place into a shallow non stick pan, sprinkle with soft brown sugar, balsamic vinegar and a drizzle of rapeseed oil. Put on a low heat and cook until the sugar has melted and the shallots have turned brown and sticky.
Make the sauce:
- Now prepare the sauce by pouring the port into a saucepan, heat until the liquid is reduced by half (this will take 10 to 15 minutes).
- Add in the stock or water, the blackberries, vinegar, star anise, sugar and reduce by two thirds (this will take around 15 minutes).
- Pass through a sieve into another pan, stir in the corn flour liquid mixture, season and simmer for a few minutes until the mixture thickens. Mix in the butter.
Finish the vegetables and serve:
- When the duck legs are nearly ready to serve heat 4 to 5 tbsp of rapeseed oil in a large non stick pan and start to saute your cubed potatoes until they are golden. Stir in the kale and shallots and cook for another 2 minutes.
- Remove the duck from the oven and arrange on plates with the kale, shallots and potatoes. Drizzle the sauce over the top...and enjoy!!
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Duck Legs with Blackberry and Port Sauce
Ingredients
- 2 Gressingham duck legs
- salt and freshly ground black pepper
- 500 g (1.1 lb) waxy potatoes such as maris piper peeled and cubed
- 1 large bunch of curly kale stalk removed and roughly chopped
- 8 small shallots
- 1 tbsp soft brown sugar
- 1 tbsp balsamic vinegar
- 4 to 5 tbsp rapeseed oil plus extra for drizzling
For the sauce:
- 350 ml (1 ½ cups) of port
- 400 ml (1 ¾ cups) chicken stock or water
- 1 punnet (125g) of blackberries
- 1 tbsp balsamic vinegar
- 2 tsp white sugar
- 1 star anise
- 1 tsp corn flour mixed with a little water to form a paste
- salt and freshly ground black pepper
- 50 g (1.8 oz) butter
Instructions
- Preheat your oven to 180C/fan 160C/gas 4.
- Pat the skin of the duck legs with kitchen roll to remove excess moisture and prick the skin of the legs all over. Season with salt and pepper.
- Place on a wire rack on a roasting tray and cook in the middle of the oven for 90 minutes.
Cook the vegetables:
- While the duck is cooking, boil the potatoes in water for 3 minutes, scoop out and leave to cool on a paper lined tray.
- Put the kale into the boiling water for 2 minutes to soften and scoop out, leave to cool.
- Put the pan back on to heat and place the shallots in to simmer for 10 minutes. Drain and leave to cool until they can be handled. Peel away the skins and place into a shallow non stick pan, sprinkle with soft brown sugar, balsamic vinegar and a drizzle of rapeseed oil. Put on a low heat and cook until the sugar has melted and the shallots have turned brown and sticky.
Make the sauce:
- Now prepare the sauce by pouring the port into a saucepan, heat until the liquid is reduced by half (this will take 10 to 15 minutes).
- Add in the stock or water, the blackberries, vinegar, star anise, sugar and reduce by two thirds (this will take around 15 minutes).
- Pass through a sieve into another pan, stir in the corn flour liquid mixture, season and simmer for a few minutes until the mixture thickens. Mix in the butter.
Finish the vegetables and serve:
- When the duck legs are nearly ready to serve heat 4 to 5 tbsp of rapeseed oil in a large non stick pan and start to saute your cubed potatoes until they are golden. Stir in the kale and shallots and cook for another 2 minutes.
- Remove the duck from the oven and arrange on plates with the kale, shallots and potatoes. Drizzle the sauce over the top...and enjoy!!
Notes
- Enjoy this duck legs with blackberry and port sauce recipe for date night or a special Valentine's meal.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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