Thursday, June 12, 2008

Duck, Tomato And Pepper Stew

Duck, Tomato And Pepper Stew
serves 4

4 duck legs, each cut into 2 pieces
3 tablespoons olive oil
1 small red onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
700g/11/2lb tomatoes, skinned and roughly chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
15g/1/2oz plain chocolate, finely chopped
salt and freshly ground
black pepper

• Brown the duck legs briskly in the oil over a high heat in a wide deep frying pan. Set aside.
• Reduce the heat and sweat the
onion, garlic and peppers gently in the oil until soft. Add the tomatoes, thyme, rosemary, salt and pepper and 150ml/5fl oz water. Bring to
the boil, return the duck to the pan and simmer for 40 minutes.
• Stir in the chocolate and cook for a further 5 minutes. Taste, adjust the seasoning and serve hot.

No comments: