Pinot Braised Duck Leg

A delicious dish that works well with both our Pinot Noir and the Domaine de Boischampt Beaujolais-Villages.

4 Luv-a-Duck, Duck Legs
Salt & pepper
1 tsp olive oil
2 shallots, peeled and finely chopped
1 carrot, peeled & finely diced
250 mL Pinot Noir or Beaujolais
2 tsp tomato paste
½ cup Luv-a-Duck stock
2 tbsp caster sugar
1 tbsp balsamic glaze
1 sprig rosemary
12 small pickling onions, peeled

To serve
Mashed potato
Fresh green peas


  1. Season the Luv-a-Duck Duck Legs with salt & pepper. Heat the oil in a deep frying pan over a high heat and brown duck legs well. Remove and set aside.
  2. Add the shallots and carrot to the pan and sauté 2 – 3 minutes. Stir in the combined pinot noir, tomato paste, stock caster sugar and balsamic glaze to the pan and return the duck legs to the pan with the sprig of rosemary.
  3. Bring to the boil, then reduce heat to simmer, cover and cook stirring occasionally 1 hr. Add the onions to the pan and continue to cook for a further 20 minutes.
  4. Carefully remove the duck legs and set them aside and keep warm. Remove cover for a further 10 minutes until sauce is syrupy.
  5. Serve on individual plates with onions, mashed potato, and peas, spooning the sauce over the duck.


Recipe and image thanks to Luv-a-Duck – see the original recipe and so many more amazing ones here: