members recipes

Slow cooking the duck in a slow cooker or low oven ensures tender meat and a rich sauce. Using the vermouth gives a lovely herby, sweet taste to the sauce.

Ingredients
1 duck leg per person
1 cup red vermouth
1 cup chicken stock
1 onion finely chopped
1 tsp five spice powder
1 bay leaf
salt and pepper

Method
1. First brown the duck legs skin side down in a dry frying pan until they are golden and the fat runs out freely
2, Place them in the slow cooker or casserole dish skin side up and rub the skin with a little salt and the five spice powder
3 Soften the onion in the duck fat and add to the dish
4. Pour the vermouth and stock around the legs and add the bay leaf
5. Cook in the slow cooker for 6 hours or in the oven for 2 hours
6. Serve with a vegetable of your choice