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Ingredients

• olive oil
• 6 duck legs
• 12 baby (pickling) onions
• 12 button mushrooms
• 1 x 3 cm thick piece of bacon (or Kassler), cut into lardons
• 2 heaped tbsp plain flour
• 1-2 cups red wine
• 1-2 cups chicken stock
• 1 tbsp tomato paste
• 1 fresh thyme sprig
• 3-4 bay leaves
• sea salt & freshly ground pepper
• 3 tbsp chopped fresh parsley

Description

Heat A Thin Layer Of Oil In A Large Heavy-bottomed Pan And Brown The Duck All Over, In Batches. Remove. Add The Onions, Mushrooms And Bacon. Gently Cook To Lightly Colour, Stirring…

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