Duck, tomato & pepper stew
Brown the duck legs briskly in the oil over a high heat in a wide deep frying pan. Set aside.
Reduce the heat and sweat the onion, garlic and peppers gently in the oil until soft. Add the tomatoes, thyme, rosemary, salt and pepper and 150ml/5fl oz water. Bring to the boil, return the duck to the pan and simmer for 40 minutes.
Stir in the chocolate and cook for a further 5 minutes. Taste, adjust the seasoning and serve hot