Ingredients

1 red Spanish onion, cut into thin wedges 3 cloves garlic, flattened 6 large duck legs 6 slices pancetta or thinly sliced streaky bacon 1 teaspoon ground cumin sea salt and freshly ground black pepper 400g red grapes 1 cup pinot noir wine

Description

Place Onion And Garlic In A Large Roasting Dish. Without Removing The Skin, Trim The Duck Of Excess Fat (see Note*) And Cut A Few Slashes Into The Leg. Wrap A Slice Of Pancetta Around Each Duck Shank, Sprinkle With Cumin, Salt And Pepper And Place On Top

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