Roast Duck Leg with a Port and cider sauce. Now there was a bit too much sauce. So really the liquid parts of the dish are probably enough for about 3-4 legs.
1 Duck Leg,
A Drop of Port,
Half a can of Cider,
A dlop of honey.
100 mls of cream
Salt and Pepper and Mixed Herbs
Firstly take the duck with a knife and put some light cuts across the skin. Rub into this salt black pepper and mixed Herbs. Using a Grill pan fry the Duck until the skin is brown an all sides. This should take a few minutes.
Core the apples and cut in half and cut the curve out of the apple. Place the apples on to a roasting tin. Put a dlop of honey on to these apples and rest the duck onto the halves. Deglaze the grill pan with the port and then add some soy sauce and the cider.
Stir this a bit over a low heat and then pour over the duck. Place the roasting tin in the oven at 180c.for about an Hour. Every so often baste the duck.
After about 55 minutes. Add some mushrooms garlic pepper and onion to the grill pan and fry. Once the onions are done. Drain the sauce from the roasting pan and add to the grill pan with the cream and stir until it looks like it is done.
Then add the Duck and the apple too a plate and pour over the sauce. I had it with Cous Cous.