THOMASINA MIERS’ DUCK LEGS WITH SILKY RICH VERACRUZAN TOMATO SAUCE

Since winning Masterchef in 2005, Tommi has been super busy running Mexican chain Wahaca and writing cookbooks – her most recent is Home Cook.

Hands-on time 30min. Cooking time about

2-2½hr. Serves 4-6

4 large duck legs 1tbsp olive oil 1 large Spanish onion, finely chopped 2 carrots, finely diced ½ fennel bulb, finely chopped 2 celery sticks, finely diced 4 fat garlic cloves, finely chopped 3-4 bay leaves (preferably fresh) Handful fresh oregano leaves, or thyme 1 star anise 1 large cinnamon stick 2 x 400g tins plum tomatoes 100ml (3½fl oz) Manzanilla sherry 200ml (⅓ pint) chicken stock 40g (1½oz) pickled jalapeños 40g (1½oz) capers 125g (4oz) good-quality green olives, pitted and roughly chopped

Season the duck legs generously with salt and pepper; leave for 10-15min to come to room temperature.

Heat the oil in a large heavy-based casserole and put in the legs, skin side down. Keep the heat on medium-high and brown the legs, rendering the fat for about 15min, decanting as much as possible halfway

through and adjusting the heat so the skin crisps and browns but does not burn. Once duck legs are a lovely golden colour, transfer them to a plate. You should have about 4tbsp of fat in the pan.

Add the onion, reduce heat to medium and sweat gently for 5min before adding the carrots, fennel, celery and garlic. Season generously and allow the vegetables to soften in the fat for about 10min, stirring occasionally.

Now add the herbs, spices, tomatoes, sherry and stock. Cook for about 5min, breaking up the tomatoes with a wooden spoon and bringing everything up to a gentle simmer. Put the duck legs, plus any juices, back into the casserole and put a lid on the pan, slightly askew to allow some gentle evaporation of the sauce. Stew very gently over a low heat, so that the sauce is barely bubbling, for about 1½-2hr or until the duck meat is tender and falls away from the bones.

About 10min before the end of cooking time, stir in the jalapeños, capers and olives. Discard the star anise and cinnamon stick, check and adjust the seasoning and serve with brown basmati rice and some sautéed greens.

(for 4)

PER SERVING

417cals, 31g protein, 21g fat (5g saturates), 16g carbs (14g total sugars), 7g fibre

GH TIP Make more of the ragu than you need. You can eat the leftover sauce spooned over steaming bowls of polenta or wide noodles, such as pappardelle.