Servings 4
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes


  • 4 large duck legs, trimmed
  • 2 tbsp vegetable oil
  • 200 ml white wine
  • 600 ml strong duck or chicken stock
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 200 g fresh blackberries, gently pureed too much and the seeds make the puree bitter, then strained
  • 50 g whole ripe plump blackberries
  • 15 g unsalted butter, cubed
  • 2 tbsp double cream, optional
  • salt
  • sugar
  • pepper
  • 500 g hot mashed potatoes
  • 100 g fresh spinach
  • little olive oil


  • Pre heat the oven to 190C 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, place in the preheated oven and cook for 1 hour 30 minutes.
  • After the legs are cooked, remove the pan from the oven and insert a knife into the flesh. It should be very soft. Remove the legs and keep warm.
  • Skim off any fat, reduce the sauce slightly until thickened, 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 boil.
  • Saute the spinach in a little oil until wilted, then serve with the mash, legs, sauce.
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Nutrition Facts
Juicy Braised Duck with Fresh Blackberry Gravy
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Duck, Fruit, Potato
Cuisine Autumn
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