In a roasting tray place the vegetables on the
bottom,set the duck legs ontop of the vegetables ,
peirce the skin of the duck,season,add herbs and
drizzle over some oil, Add enough water to cover the
vegetables.
Cook in oven for 45 minutes
Lift duck of the vegetables and leave to rest.
Strain the juices from the tray through a sive into
a saucepan.
Add the tomato puree
Bring to boil
reduce the heat to a simmer
Check to see if sauce needs anymore seasoning
Leave to thicken
Serving
Suggestions
Serve with mashed potatoes , duck ontop and vegetables at the side and spoon the gravy over the duck and potatoes
Originally Submitted
8/24/2016
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