Duck Legs with Blackberry & Port Sauce Recipe · Gressingham

Ingredients

• 2 Gressingham duck legs
• 500g of waxy potatoes such as maris piper, peeled and cubed
• 8 small shallots
• 1 large bunch of curly kale, stalk removed and roughly chopped
• 1 tbsp soft brown sugar
• 1 tbsp balsamic vinegar
• 350ml of port
• 2 teaspoons of white sugar
• 1 punnet of blackberries
• 400ml of chicken stock or water
• 1 tablespoon of balsamic vinegar
• 50g butter
• 1 teaspoon of corn flour (mixed with a little water to form a paste)
• 1 x star anise