Ingredients - Serves 2 - adapted from 'The French Market'
2 duck legs
200ml dry white wine
ground black pepper
1 clove of garlic, chopped
1 pinch allspice
1 bay leaf
1 sprig thyme
Put the duck legs into a large saucepan then add all the remainng ingredients. Cover with a tight fitting lid and simmer for 90 minutes until the meat falls from the bones. Give it a stir now and again and top up the liquid if necessary. Remove the herbs and the bones, shred the meat and spoon into ramekins and pour over the juices. Serve warm with seasonal vegetables like I did or cool in the fridge and then spread on crusty bread.
To make celeriac and swede mash, chop half a celeriac and half a small swede into cubes, simmer for 20 minutes until tender then mash with a knob of butter, a splash of milk and season with black pepper and nutmeg.
I'm entering this into the Random Recipe Challenge, Made With Love Mondays, Herbs On Saturday, this month hosted by Bangers & Mash, and Simple and in Season