2 large tomatoes, skinned and seeds removed, cut into about 1 cm pieces
1 400 g can Roma tomatoes, drained, cores removed and cut into 1 cm pieces
1 red capsicum, cored, seeds removed, sliced
500 ml hot chicken stock
1 bay leaf
salt
Instructions
On a large flat plate combine the Cajun seasoning
and flour. Dust the duck legs with the seasoned
flour, rubbing it well into the skin. Leave to
stand for at least an hour or overnight, if
possible. Preheat the oven to 150°C. Heat a frying
pan over a low heat and add the oil, onion and
garlic. Cook gently for about 5 minutes until the
onion is soft. Add the chorizo sausage and cook
for 30 seconds. Place in an ovenproof casserole
dish with a fitted lid. Increase the heat to
moderate, and brown duck legs on both sides.
Transfer to the casserole dish. Add the fresh
tomatoes, canned tomatoes, capsicum, chicken stock
and bay leaf and season with salt. Place in the
preheated oven and cook for 2 hours until the meat
starts to pull away from the bone.
Serving
Suggestions
Serve with potato mash and steamed Brussels sprouts or a salad of rocket leaves with Balsamic Dressing
Originally Submitted
6/19/2012
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