Duck legs with port

We always love hearing from you and finding out what you are cooking.  Even better, is when we get to meet you - this is a fabulous sounding dish from a delightful lady, who came to visit us in Highley to buy her slow cooker.  It is just too good to keep to ourselves, so I have wasted no time whatsoever in sharing it with you.

Thank you , Jan.  Got any more?

"This weekend I cooked the following recipe in my lovely slow cooker."

Duck Legs with Port

2 duck legs

4 slices streaky bacon

2 sliced carrots

1 sliced leek

1 onion roughly chopped

2 crushed cloves of garlic

A few button mushrooms

Bay leaf

Star anise

2 cloves

150 ml port

500 ml chicken stock (cube)

Pour a little olive oil into the pot. Fry the duck legs and the bacon, making sure you tuck the bacon round the legs. Add all the vegetables and spices and the bay leaf. Pour over the hot stock and the port. Bring to the boil and transfer to the cooker  base. Cook on high for an hour, then lower the heat to low for the four or five hours further.

Serve with plain potatoes or jacket potatoes and an extra vegetable like cauliflower.

We'd love to know if you try this and we will be delighted to pass your comments on to Jan.

www.netherton-foundry.co.uk