Braised duck legs with blackberry gravy

In anticipation of a bumper blackberry season, Phil Vickery is back with a tender roast duck leg with blackberry gravy and a thick, sweet and juicy blackberry pie.

Serves: 4 people

Preparation time: 20 minutes

Cooking time: 2 hours

Ingredients

4 large duck legs, trimmed

2 tbsp vegetable oil

200mls white wine

600mls strong duck or chicken stock

2 onions, finely chopped

4 cloves garlic, finely chopped

200g fresh blackberries, gently pureed too much and the seeds make the puree bitter, then strained

50g whole ripe plump blackberries

15g unsalted butter, cubed

2 tbsp double cream, optional

salt

sugar

pepper

500g hot mashed potatoes

100g fresh spinach

2 sprigs of thyme

little olive oil

Method

• Preheat the oven to 190°C Gas 5.

• Trim the legs really well, knuckle and socket also.

• Lightly brown the seasoned duck legs in a shallow saucepan.

• Remove the legs and add the garlic, onions and thyme and cook for 5 minutes.

• Add the white wine and boil for 1 minute, then add the stock and reboil.

• Finally add the browned legs, half the blackberry puree then gently simmer, add a lid and place in the pre heated oven and cook for 1 hour 30 minutes.

• After the legs are cooked remove the pan from the oven and insert a knife the flesh should be very soft. Remove the legs and keep warm.

• Skim off any fat and reduce the sauce slightly until thickened, then add the fresh puree, and warm through, do not boil.

• Season with salt, pepper, sugar, butter and cream or just butter then add the whole blackberries, warm through, do not boil10. Saute the spinach in a little oil until wilted then serve with the mash, legs, sauce

Get the recipe for Phil's fresh blackberry pie

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