In anticipation of a bumper blackberry season, Phil Vickery is back with a tender roast duck leg with blackberry gravy and a thick, sweet and juicy blackberry pie.
Serves: 4 people
Preparation time: 20 minutes
Cooking time: 2 hours
4 large duck legs, trimmed
2 tbsp vegetable oil
200mls white wine
600mls strong duck or chicken stock
2 onions, finely chopped
4 cloves garlic, finely chopped
200g fresh blackberries, gently pureed too much and the seeds make the puree bitter, then strained
50g whole ripe plump blackberries
15g unsalted butter, cubed
2 tbsp double cream, optional
500g hot mashed potatoes
100g fresh spinach
2 sprigs of thyme
little olive oil
Preheat the oven to 190°C Gas 5.
Trim the legs really well, knuckle and socket also.
Lightly brown the seasoned duck legs in a shallow saucepan.
Remove the legs and add the garlic, onions and thyme and cook for 5 minutes.
Add the white wine and boil for 1 minute, then add the stock and reboil.
Finally add the browned legs, half the blackberry puree then gently simmer, add a lid and place in the pre heated oven and cook for 1 hour 30 minutes.
After the legs are cooked remove the pan from the oven and insert a knife the flesh should be very soft. Remove the legs and keep warm.
Skim off any fat and reduce the sauce slightly until thickened, then add the fresh puree, and warm through, do not boil.
Season with salt, pepper, sugar, butter and cream or just butter then add the whole blackberries, warm through, do not boil10. Saute the spinach in a little oil until wilted then serve with the mash, legs, sauce