Prep time:

Cooking time: 2 hours 10 minutes

Total time:

Serves: 4

2 Large Duck Legs

1tsp Salt

3tsp Olive Oil

1 Brown Onion

1 Large Carrot

1 Celery Stalk

2 Garlic Cloves

150ml Red Wine

400g Tinned Chopped Tomatoes

2tsp Tomato Paste

3 Thyme Sprigs

2 Bay Leaves

250ml Chicken Stock

Their new cook book The Dinner Ladies shares their recipes with those of us not on their Sydney delivery routes. Easy to make and with broad age appeal, all the recipes will keep for three days in the fridge and are suitable for freezing

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