Duck salmis in red wine (Salmis de canard)

1. Pat the duck legs dry, season with salt and pepper and fry them skin-side down in a hot pan in their own fat until crisp, then lift out.

2. In the rendered fat soften the finely chopped onion, the sliced carrot and the crushed garlic.

3. Add the quartered mushrooms and fry for a few minutes.

4. Pour in the red wine and the meat stock, add the bay leaf and the thyme and bring to the boil.

5. Return the duck legs, cover and braise over low heat for about 60 minutes until the meat is tender.

6. Skim the excess fat from the ragout, reduce the sauce and serve the legs hot, napped with the sauce.

Tip: A salmis is a cousin of the classic game ragouts – the wine and mushrooms lift the rich flavour of the duck. Skimming the fat makes the sauce silky. Mashed potato or steamed rice make it complete.