This dish is from the Pyrenees/South West region. The production of duck liver paté is big in the south-west, and duck meat is plentiful and common family fare prepared in many ways. This easy recipe is lovely for a special occasion.






Skill level

Average: 3.1 (17 votes)


  • 2 duck legs
  • 1 tbsp olive oil
  • ½ tsp fennel seeds, crushed in several pieces
  • ½ tsp cracked pepper
  • sea salt
  • 1 large carrot, peeled and sliced
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2 tbsp red wine
  • 80 ml strong chicken stock
  • 10 prunes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C (350°F/Gas 4).

Brush the duck legs with olive oil and season the skin with salt, pepper and crushed fennel seeds.

Bake the duck in the preheated oven, skin-side up, for about 30 minutes, basting from time to time.

Meanwhile, steam the carrots in a little water. Drain the carrots, blend to a purée, stir in half the butter and season to taste.

Transfer the duck to a plate and cover with foil. Drain the duck fat from the oven tray, then add the shallots and cook for a few minutes. Add the red wine, bring to the boil and evaporate most of it. Add the stock and bring to a simmer. Add the prunes and simmer for a few minutes.

Stir in the remaining butter. Add the duck legs to the sauce and baste them.

Serve a little purée on two plates. Top with the duck, spoon over the sauce and prunes, and serve.


Photography by Benito Martin

Styling by Jerrie-Joy Redman-Lloyd