Roasted Duck Legs with Figs and Choucroute Recipe · Gressingham
Roast duck legs with figs and choucroute for a French-inspired dish.
Ingredients
- 2 Gressingham duck legs
- Good knob of butter
- 250g sauerkraut, drained
- 2 bay leaves
- 1 tsp thyme
- 1 tsp black pepper
- 200ml white wine
- 100ml chicken stock
- Olive oil
- 2 medium shallots, peeled and thinly sliced
- 4 fresh figs, stalk removed and quartered
- Hazelnut oil
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