Braised Duck with Apple and Thyme
- Preparation time:
- 10 mins
- Cooking Time:
- 1 hour
- Servings:
- 2
Richly flavoured and textured, this recipe is sure to be a family favourite
Ingredients
- 1 tbsp olive oil
- 1 red onion, roughly chopped
- 2 duck legs
- 100ml Calvados or brandy
- 600ml Copella Apple juice
- 300 ml chicken stock
- 2 tbsp chopped thyme
- 15g unsalted butter
- 1 apple, cored and cut into 8 pieces
- 2 tsp sugar
- 1-2 tbsp chicken gravy powder
Method
Heat 2 tsp oil in a medium pan and fry the onion gently for 3-4 mins. Add the duck legs and brown on each side.
Pour in the Calvados or brandy and reduce by half then add the Copella Apple Juice, the stock and thyme and bring to the boil. Reduce the heat, cover the pan with a well fitting lid and simmer for 45-50 minutes until tender.
Heat the butter gently in a frying pan and add the apple slices and sugar. Cook the apple slices for 5-6 minutes turning frequently until golden and cooked through. Remove from the heat.
When the duck is tender remove it from the pan wrap in foil and keep warm whilst you make the sauce. Bring the cooking liquid to a rolling boil and reduce by half. Remove any surface fat from the cooking liquid using a ladle or spoon. Mix the gravy powder with 3tbsp cold water and pour into the liquid stirring all the time until the sauce has thickened. Add seasoning to taste.
Serve the duck, caramelised apple and the Calvados sauce with mashed potato and fresh vegetables.
