Duck Legs with Fruit Ketchup
This fancy yet cozy recipe for duck legs is served alongside a Quebec-style fruit ketchup and roasted potatoes.
Ingredients
- 4 Pekin duck legs (see note)
- 1 tsp pickling spice, ground
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 Cortland apple, peeled, seeded and diced
- 1 celery stalk, diced
- 2 tbsp (30 ml) tomato paste
- ¼ cup (60 ml) red wine vinegar
- ¼ cup (55 g) brown sugar
- 1 cup (250 ml) chicken broth
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In a 13 x 9-inch (33 x 23 cm) glass baking dish, coat the duck legs with the pickling spice. Season with salt and pepper. Arrange the duck legs skin side up and cover the baking dish with foil.
- Bake for 1 hour 30 minutes or until the meat starts to detach from the bone.
- Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil. Add the remaining ingredients. Bring to a boil and simmer over low heat for 20 minutes. Season with salt and pepper.
- Remove the foil. Using a spoon, remove the fat from the baking dish. Pour the fruit ketchup over the duck. Return to the oven and cook, uncovered, for 30 minutes, basting occasionally with the sauce.
- Serve the duck legs with the fruit ketchup, fresh herb and garlic roasted potatoes and a green salad, if desired.
This fancy yet cozy recipe for duck legs is served alongside a Quebec-style fruit ketchup and roasted potatoes.