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
- words: Sophie Gilliatt & Katherine Westwood
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