Crispy glazed duck with fruity vinegar and Bramley apple sauce

Serves: 6

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Total Time: 185

Prep Time: 20

Cook Time: 165

• 6  plump duck legs
• 8 tablespoon(s) light muscovado sugar
• 1  Bramley apple, peeled, cored and chopped
• 5cm (2in) piece root ginger, coarsely grated
• 1 large pinch of ground cinnamon
• 300 ml (½ pint) each medium dry cider and hot light stock
• Pared rind and juice of 1 large orange
• 3 clove(s) garlic
• 3 tablespoon(s) apple balsamic vinegar (we used Aspall's, £2.49 for 350ml)
• 1 tablespoon(s) coarse sea salt
• FOR THE APPLE SAUCE (make a day ahead, refrigerate and take out of fridge an hour before serving)
• 450 gram(s) Bramley apples, peeled, cored and chopped
• 50 gram(s) golden caster sugar
• 25 gram(s) butter
• 2-3tsp apple balsamic vinegar or cider vinegar

Method

1. Preheat the oven to 170°C (150°C fan) mark 3. Put the duck legs, skin side down, in a flameproof roasting tin just large enough to hold them in one layer. Add 6tbsp of the sugar, plus the apple, ginger, cinnamon, cider, stock, orange rind, juice and garlic Bring to the boil. Cook over a medium heat for 3min, then cover tightly with a double layer of foil and transfer to the oven for 2½hr. Cool. Chill overnight.
2. Skim off fat and set aside (see cook's tip). Put the meat on to a lipped baking sheet, skin side up. Cover and return to the fridge. Strain the cooking juices into a pan (discarding any bits) and bring to the boil. Re- duce by half. Check seasoning, then cool and chill.
3. To serve, preheat the oven to 220°C (200°C fan) mark 7. Brush the duck with the vinegar. Mix the remaining sugar with the salt and rub over the skin. Reheat, uncovered, for about 15min until crisp. Hands-on time: 5min; cooking time: 6-8min; serves 6
4. TO MAKE THE APPLE SAUCE Put the apple in a small pan with 3tbsp water. Bring to the boil, then reduce the heat, cover and cook for 6-8min until soft.
5. Remove pan from the heat and beat in the sugar, butter and vinegar. Taste and add more sugar if necessary - the sauce should be quite tart.
6. Prepare ahead Follow recipe to the end of step 2 up to a day ahead, then complete when ready to serve.
7. Cook's tip Spoon the duck fat into a clean jar and store in the fridge for up to two weeks. Use for frying.

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