Like most mortals, the end of the month always proves a fiscal struggle, eking out imaginative dishes from the cobwebby cupboards and frosty freezers is a challenge for any home cook. This weekend, I got lucky and turned up a couple of free range duck legs!
Duck is such a sweet meat, and it's always worth the effort to pay slightly more and buy the whole bird, rather than the quick 'breast-only' option, as removing them yourself not only gives you much more meat, but means you can squirrel away the legs in the freezer, and make some meaty both with the carcass.
Using as many vegetables possible, this simple-but-not-strictly-caponata recipe packs a serious flavour punch. Rich red tomatoes melt into sweet crunchy peppers, and the addition of fennel leaves a spicy aniseed tang. The agro-dolce nature of caponata is achieved with a splash of Agnostura Bitters.
Crispy oregano roasted duck and sweet caponata. Now that's a great month end meal.
Crispy Roast Duck Legs with Caponata
Serves 2
Preparation Time - 10m
Cooking Time - 55m
Beverage Suggestion - Barbera
Ingredients
2x Duck Legs, seasoned
1 tsp Oregano
2 tbsp olive oil
1/2 Aubergine, roughly chopped
1/2 Courgette, roughly chopped
1x Red Pepper, roughly chopped
1x Celery Stick, roughly chopped
410g or 2 Cups Marzano Tomatoes (tinned), chopped
1 tbsp Tomato Puree
10g or 1/3 Cup Basil, torn
1 tbsp Olive Oil
Cracked Black Pepper & Sea Salt to taste
2x Garlic Cloves
1x Fennel Bulb, outer leaves and core removed, roughtly chopped
1x Red Onion, roughly chopped
1 tsp Caster Sugar
1 tsp Agnostura Bitters
1 tbsp Red Wine Vinegar
2 tsp Capers
Directions
1. Cover the duck with the oil and oregano2. Rub over the Oregano, Salt & Pepper
3. Roast in a pre-heated oven, Gas Mark 5/375f/190c, turning half-way, until crispy for 40m
4. Leave to rest for 10m prior to serving
5. Meanwhile fry the vegetables for 5m
6. Add the tomatoes, puree, sugar and bitters
7. Add the vinegar and simmer for 30m
8. Add the basil and season to taste
9. Serve with the duck resting on top




