Recipe Description
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Recipe Ingredient
- 5 garlic cloves, thinly sliced
- 3 carrots, finely chopped
- 1 teaspoon chopped parsley stalks
- 1/2 cup (125ml) dry white wine
Instructions
- Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
- Scrape excess fat from duck legs, then warm 4 tablespoons fat in a pan over low heat. Add the onion, garlic, carrot, celery, herbs and pancetta, and cook, stirring, for 15 minutes or until vegetables soften.
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This was really yummy- even my sister who doesn’t like anything very much liked this one.