Duck Legs with Veracruzan Sauce Recipe - Great British Chefs

Ingredients

• 4 duck legs, large
• 1 tbsp of olive oil
• 1 Spanish onion, large, finely chopped
• 2 carrots, finely diced
• 1/2 fennel bulb, finely chopped
• 2 celery sticks, finely diced
• 4 garlic cloves, large, finely chopped
• bay leaves, 3–4 (preferably fresh)
• 1 handful of oregano leaves, or thyme
• 1 cinnamon stick, large
• 1 star anise
• 800g of tinned plum tomatoes
• 100ml of sherry, Manzanilla
• 200ml of chicken stock
• 40g of pickled jalapeños
• 40g of capers
• 120g of green olives, good-quality, pitted and roughly chopped