Roast duck legs with grapes

Name: Roast duck legs with grapes
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 4 duck legs; 4 sprig/s rosemary; 4 clove/s garlic, peeled and halved lengthways; 8 echalion shallots, peeled; 1 tbsp olive oil; 500 g pack red seedless grapes, cut into small bunches; 2 tbsp caster sugar; 125 ml red wine vinegar; 125 ml red wine; 250 ml fresh chicken stock

Fruit is a great foil to the richness of duck. Oranges, figs and apples are all traditional partners, but grapes also work incredibly well. The result is crispy duck skin with a sweetly delicious sauce in this seasonal dish from Lucas Hollweg. It's quick to prepare and perfect for dinner with friends.

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Serves4
CourseMain meal
Prepare10 mins
Cook1 hr 25 mins
Total time1 hr 35 mins
Plusresting

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4 duck legs
4 sprig/s rosemary
4 clove/s garlic, peeled and halved lengthways
8 echalion shallots, peeled
1 tbsp olive oil
500g pack red seedless grapes, cut into small bunches
2 tbsp caster sugar
125ml red wine vinegar
125ml red wine
250ml fresh chicken stock

Preheat the oven to 230°C, gas mark 8. Prick the skin of the duck legs all over with the tip of a sharp knife. Scatter the rosemary and garlic over the base of a roasting tin and place the duck legs and shallots on top. Drizzle the duck and shallots with the oil; season. Put the tin in the oven, immediately turning it down to 180°C, gas mark 4. Roast for 30 minutes, then baste the duck and spoon out all but 2-3 tbsp of the fat (discard the rest or save it to roast potatoes in). Put the grapes, sugar, vinegar and wine around the duck legs, stir together with the fat and roast for 30 minutes more.
Remove the tin from the oven and add the stock, stirring it into any dark meaty bits stuck to the base of the pan, then return to the oven for another 15-25 minutes. Once cooked, scatter over a few good grinds of black pepper, then leave to rest for 5 minutes. Serve each leg with some of the softened grapes and their juices.