Slow-cooked duck legs with blackberries, orange and cinnamon

SERVES 4 4 duck legs 5 shallots, peeled

● ● and halved 3 garlic cloves, thinly sliced

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1 tbsp plain flour 250ml chicken stock

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200ml red wine 300g blackberries

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1 orange, sliced 2 cinnamon sticks

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1 star anise Some rosemary sprigs

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A pinch of Maldon salt

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1. Preheat the oven to 160°C/ 140°C fan/gas mark 3.

2. Turn on the hob and place a large casserole on the heat. Brown the duck legs on both sides, starting on the skin side. Once browned, remove from the casserole and add the shallots and garlic, frying them until they soften and start to go golden.

3. Add the flour and cook into the sauce for a few minutes until it has thickened. Next add the stock and red wine, allow it to bubble and come to the boil.

4. Put the duck legs back into the casserole along with two thirds of the blackberries, the orange slices, cinnamon sticks, star anise, rosemary sprigs and a pinch of salt.

5. Cover and transfer to the oven for 1 hour 30 minutes. Once cooked, add the remaining blackberries.

6. Serve the duck legs with sautéed greens and celeriac mash (optional).