Duck in red wine

Serves 4

375ml red wine 3 tbsp cornflour 4 duck legs 25g butter 12 shallots, trimmed and peeled 1 tbsp honey 2 sprigs rosemary sea salt and black pepper roast potatoes and wilted cabbage, to serve

Preheat the oven to 180°C/160°C fan/gas mark 4. Place the cornflour in a large bowl and season with salt and pepper. Coat the duck legs in the mixture, one at a time. In a large frying pan, melt the butter, then fry the duck legs for 3 mins on each side until golden before placing in a roasting tin. Add the shallots to the frying pan and fry, stirring regularly, for 5-6 mins. Add the red wine and honey, then bring to the boil. Simmer for 2 mins, then add the mixture to the roasting tin with the rosemary. Cook in the oven for 1 hr until the duck is cooked through, spooning the sauce over the legs twice throughout the cooking time. Serve with roast potatoes and wilted cabbage.