Duck legs with silky rich Veracruzan tomato sauce
by Thomasina Miers
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Ingredients
Fresh Meat
4 duck legs, large
Oils & Vinegars
1 tbsp of olive oil
Fruit & Vegetables
1 Spanish onion, large, finely chopped
2 carrots, finely diced
1/2 fennel bulb, finely chopped
2 celery sticks, finely diced
4 garlic cloves, large, finely chopped
Spices & Dried Herbs
bay leaves, 3–4 (preferably fresh)
1 cinnamon stick, large
1 star anise
Salad & Fresh Herbs
1 handful of oregano leaves, or thyme
Store Cupboard
800g of tinned plum tomatoes
200ml of chicken stock
40g of pickled jalapeños
40g of capers
120g of green olives, good-quality, pitted and roughly chopped
Alcohol
100ml of sherry, Manzanilla