Gluten-Free Cider-Braised Duck Legs with Apples and Onions

Ingredients

• 4 tbsp duck legs, skin on, about 1.2 kg
• 1 tbsp olive oil
• 2 onions, sliced thick, large
• 3 carrots, cut into chunks
• 2 apples, cut into wedges, for the braise
• 1 apples, grated, for the raw slaw
• 1.5 cups apple cider
• 1 tbsp apple cider vinegar
• 1 cup gluten-free chicken stock
• 2.5 tsp salt
• 8 sprigs fresh thyme
• 1 bay leaf

Method

1. Season the duck legs all over with the salt.
2. Brown skin-down in olive oil until deep golden and the fat renders.12 min timer
3. Lift out the duck; brown the onions and carrots hard in the fat.10 min timer
4. Deglaze with cider, vinegar and stock; boil until reduced by a third.5 min timer
5. Add duck, apple wedges, thyme and bay; braise covered, then rest the legs uncovered so the skin crisps.95 min timer
6. Toss the grated apple with the pan juices for a sharp slaw and shred the meat over.