Duck Leg Casserole

Serves 4

Duck legs can sometimes be a challenge to work with and long, slow moist cooking is the best option. The complex flavours of chorizo sausage and dates round out a full delicious compliment the naturally rich, mineral taste of the duck meat. Enjoy this dish with your favourite rice dish or pasta. Great as leftovers thinned out with chicken broth for a wonderful soup. If you can’t get chorizo, try your favourite sausage or bacon instead.

Pre heat oven to 350 F.

Heat a large Dutch oven over high heat and sear the duck legs in the vegetable oil 3-4 minutes until golden brown. Remove to a plate. Reduce heat to medium and add the onions, celery, carrots and sausage to cook for 5 minutes. Return duck legs to pot and add dates, red wine and tomatoes. Season with salt and pepper.

Cover and place in the oven 11/2 to 2 hours or until the duck is tender, literally falling off the bone. Check seasoning and consistency of sauce, there should be over a cup of liquid.

This is great served with lentils or potatoes and a side salad.