Portuguese Stewed Duck

Tender duck legs falling off the bone, coated in a rich red wine reduction. The chorizo and bacon provide a smoky depth that complements the richness of the duck.

• Prep time: 20 min
• Cook time: 75 min
• Difficulty: Medium
• Calories: 973
• Protein: 81 g
• Carbs: 13 g
• Fat: 54 g

Ingredients

• 4 piece Duck leg ( whole )
• 2 piece Onion ( thinly sliced )
• 2 piece Carrot ( sliced into rounds )
• 150 g Smoked lardons
• 100 g Chorizo ( thickly sliced )
• 3 piece Garlic ( crushed )
• 500 ml Red wine
• 1 tbsp Wheat flour
• 2 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 piece Thyme ( sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Piri-piri chili ( finely chopped )

Instructions

1. Sear the duck

   In a Dutch oven with olive oil, brown the duck legs skin-side down first. The skin should become brown and crispy, rendering some of its fat.

2. Sauté the garnish

   Remove the duck. In the same fat, add the sliced onions, sliced carrots, bacon lardons, and sliced chorizo. Sauté until the vegetables are tender and the juices color the bottom.

3. Dust and deglaze

   Sprinkle the flour over the garnish. Stir for 1 minute to cook the flour, then pour in the red wine. Vigorously scrape the bottom with a wooden spatula to loosen the juices.

4. Simmer

   Return the duck to the pot. Add the crushed garlic, bay leaf, thyme, and piri-piri. Cover and simmer over very low heat. The sauce should reduce until it coats the spoon.

Chef's tips

• Don't over-salt at the beginning: bacon and chorizo release a lot of salt as the sauce reduces.
• If the sauce is too thin at the end, remove the meat and reduce over high heat for a few minutes.

Storage

Keeps for 3 days in the fridge in an airtight container. The sauce will gelatinize, so reheat gently.