2 Duck legs
1 Tsp Coarse sea salt
Freshly ground black pepper
250ml Chicken stock
2 Tbsp Balsamic vinegar
½ Tbsp Honey
½ Tbsp Cornflour
Heat the oven to 150°C
Dry the duck legs then rub all over with salt and black pepper
Roast for 2 1/2 hours, basting the duck legs with the fat that is rendering out of it 2 or 3 times throughout the cooking process.
Mix together the chicken stock, balsamic vinegar and honey.
After 2½ hours transfer the duck legs to a clean roasting pan and put back in the oven to cook for a further 30 minutes at 220°C
Drain all but a scant covering of oil from the first roasting pan.
Pour in the chicken stock mix and heat on the hob to deglaze the pan.
Mix the cornflour with a tablespoon of the stock mix then stir it back through the liquid to thicken for a minute or so.
Note
Temperature for heating bought confit duck legs – 200c for 20 mins
