Serves 2

2 duck legs
1 onion
2 carrots
3 celery sticks (trunips or leeks are good alternatives)
1 pint chicken stock
Black pepper

Preheat over to 200 C

Trim the duck legs of any excess fat (don’t take too much off, just any really big bits). Season and place skin side down in a pre-heated over proof dish and cook for 5 - 6 minutes on the hob until skin is crispy.

In the meantime, roughly chop the onion, celery, and carrot. Turn the duck over and cook for 1-2 minutes until the meat side is sealed. Remove from the pan and set aside.

Remove the fat from the pan except for enough to moisten the vegetables. (You can use the fat for roast potatoes.) Place the vegetables in the pan and add some black pepper to taste. Cook at a medium heat for 10 - 15 minutes until they start to take on a little colour.

Add the duck legs back into the pan skin side up and pour in the chicken stock until is reaches half way up the duck legs. Place the lid on and bring up to the boil. Place in the oven and cook for 1 hour (or longer if you turn the temp down towards the end – just be sure to check if the stock needs to be topped up).

The stock should be almost all gone at the end of the cooking. Serve with roast potatoes and enjoy!