Duck Legs with Fruit Ketchup

Duck Legs with Fruit Ketchup

  • Preparation 25 min
  • Cooking 2 h
  • Servings 4

This fancy yet cozy recipe for duck legs is served alongside a Quebec-style fruit ketchup and roasted potatoes.

Categories

Ingredients

    • 4 Pekin duck legs (see note)
    • 1 tsp pickling spice, ground
    • 1 onion, chopped
    • 1 garlic clove, chopped
    • 1 tbsp (15 ml) vegetable oil
    • 1 Cortland apple, peeled, seeded and diced
    • 1 celery stalk, diced
    • 2 tbsp (30 ml) tomato paste
    • ¼ cup (60 ml) red wine vinegar
    • ¼ cup (55 g) brown sugar
    • 1 cup (250 ml) chicken broth

Preparation

Note from Ricardo

Brome Lake is the most common brand of Pekin duck available in grocery stores. You can also use Barbary duck, most often found under the Canard Goulu brand. Since Barbary ducks are larger, cook them for 30 minutes longer at step 3.

Personal Note