Hearty chorizo stew with duck legs
Chorizo stew Serves 5-8 Ingredients
200 g chorizo 1 large onion 2 garlic cloves 200 g potatoes 200 g soup vegetables (courgette/ parsnip/celery/leek) 1 carrot 1 tin of chopped tomatoes 250 ml chicken stock 100 g chickpeas 1 bay leaf 1 tbsp oregano 2 tbsp olive oil
Method
Peel and chop the onions and garlic, peel the chorizo and cut into slices.
Peel the potatoes and cut into cubes, peel the soup vegetables and carrot and cut into small chunks.
Fry off the chorizo in olive oil in a stock pot or large pan, then add the onions and garlic and sauté until soft.
Add the potatoes, soup vegetables, carrots, tomatoes and chicken stock. Season with salt and pepper, bay leaf and oregano.
Cover with a lid and simmer on low for 30 minutes.
Rinse and drain the chickpeas then add to the stew and heat through. Season with salt and pepper and serve with a spoonful of crème fraîche and fresh parsley or coriander.
Duck legs Serves 5-8
Ingredients
4 duck legs 500 g Duck or goose fat 1 bay leaf 4-5 peppercorns 1 star anise Sprinkle of salt
Method
Sprinkle salt over duck legs and leave for a couple of hours. Then pat off salt and in a tight-fitting oven-proof dish lay duck legs flat, add spices and bay leaf and spoon over enough fat to cover them.
Cover with lid or tin foil and cook at 160 degrees for 3-4 hours.
Once the meat is loose on the bone the duck legs are ready. Take out with slotted spoon and serve.
Alternatively, to preserve for up to a year, place in a container and cover them in the fat. Then refrigerate. So long as it’s kept airtight the duck should be fine to eat.
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