Duck, tomato & pepper stew







Cook Time

45-50 Min


  • 4 duck legs, each cut into 2 pieces
  • 3 tablespoons olive oil
  • 1 small red onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 red pepper, seeded and cut into strips
  • 1 green pepper, seeded and cut into strips
  • 700g/1 1⁄2lb tomatoes, skinned and roughly chopped
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 15g/1⁄2oz plain chocolate, finely chopped
  • salt and freshly ground black pepper
  • 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
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}