One Tray Duck and Capsicum Bake
from Everyday Gourmet with Justine Schofield
Ingredients
4 Luv-a-Duck Fresh Duck Legs
1 onion, sliced
1 yellow capsicum, seeded and cut into 1 cm strips
1 red capsicum, seeded and cut into 1 cm strips
½ cup raisins
2 waxy potatoes, peeled and cut into wedges
2 bay leaves
2 pieces of orange peel
¾ cup white wine
2 cups chicken stock
Salt and pepper
Method
- Pre heat the oven to 180°C.
- Season the Duck Breasts with salt and pepper. Place a large stovetop-safe baking dish* on a low-medium heat and add the Duck legs, skin side down and cook for 6 minutes until the fat has rendered. Remove the Duck legs and drain the excess fat, leaving behind only one tablespoon.
- Add the onions, capsicum, raisins, potatoes, bay leaves and orange peel and sauté over a medium heat until softened. Now add the wine and bring to the boil. Nestle in the Duck legs amongst the vegetables and pour in the stock.
- Bake in the oven for one hour or until the meat almost falls off the bone. Serve in the middle of the table with a simple green leaf salad.
*If you don’t have one, use a frying pan then transfer to a baking dish