Ingredients
- 4 duck legs
- 1 tablespoon oil
- 2 onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 250g fresh hot chorizo, sliced
- 60ml red wine
- 1 tablespoon sherry vinegar
- 500ml chicken stock
- 400g can cherry tomatoes in juice
- 1 bay leaf
- 1⁄4 teaspoon bittersweet
- Spanish smoked paprika
- 400g can butter beans (or use El Navarrico large butter beans)
- 1 tablespoon oregano leaves, chopped
Recipe serves: 4
Appliance/Function: Steam Combination
Preparation time: 20 minutes
Cooking time: 2 hours 15 minutes
Method
Duck
Heat medium Gourmet oven dish over medium-high heat, Induction setting 7. Add oil and then slowly brown the duck legs on both sides. This should take about 10 minutes and allows the fat to render down. Remove the duck legs and set aside.
Drain off all but half a tablespoon of the fat (allow the drained duck fat to cool, then use for roasting potatoes in). Add the onions and garlic to the pan and fry until soft and golden.
Add the chorizo and fry until browned and then return the duck to the dish.
Pour in the wine and vinegar and bring to the boil; scraping the bottom of the pan with a wooden spoon. Add the stock, tomatoes, bay leaf and paprika and simmer for 5 minutes.
Transfer duck to Steam Combination Oven and select Combination mode: Select Conventional + 130 C + 60% moisture for 2 hours.
After 2 hours remove from the oven. Remove the duck from the pan to rest.
Place the liquid back on the cooktop on a high heat, Induction setting 8, and reduce by half, this should take 10 minutes.
Add the beans and half the chopped herbs and warm through.
To serve
Spoon the chorizo and bean mixture into a bowl and top with a duck leg. Garnish with oregano leaves
