Duck braised low and slow in Port wine with onions, cloves, bay and orange peel until the meat falls from the bone and the sauce becomes dark, glossy and intensely perfumed. This is the emblematic dish of the Douro Valley: a landscape of terraced vineyards where the grape defines every aspect of culinary life, not just the wine.
Port wine, fortified with aguardente to halt fermentation and preserve residual sugar, was developed in the Douro Valley in the late 17th century for the English export market. The local cooking tradition, however, had long used the valley's abundant grapes and wine in braised meat dishes. Pato no Vinho do Porto fuses the two: the fortified wine's sweetness and depth transform an ordinary braise into something extraordinary. It remains the centrepiece of harvest dinners throughout the Douro.
Ingredients
4 large duck legs
375 ml ruby Port wine (half bottle)
300 ml chicken or duck stock
2 Large onions, thinly sliced
4 Garlic cloves, crushed
1 Orange, zest and juice
3 Bay leaves
4 Whole cloves
1 Cinnamon stick
2 tbsp olive oil
to season Salt and black pepper
to finish Fresh flat-leaf parsley, chopped
Method
Season duck legs generously with salt and pepper. In a wide, heavy casserole, heat olive oil over high heat and brown duck legs skin-side down for 6–8 minutes until deeply golden. Turn and brown the other side for 3 minutes. Remove and set aside.
Pour off all but 1 tbsp of fat from the pan. Reduce heat to medium and add sliced onions. Cook, stirring occasionally, for 15 minutes until softened and lightly caramelised.
Add garlic, bay leaves, cloves and cinnamon stick. Cook for 2 minutes.
Pour in the Port wine and bring to a boil, scraping up any caramelised bits from the base of the pan. Add orange juice and zest, then the stock.
Return the duck legs to the pan, skin-side up. The liquid should come halfway up the duck. Bring to a gentle simmer.
Cover with a lid slightly ajar and braise on the lowest possible heat for 1 hour 45 minutes, until the duck is completely tender and yielding.
Remove duck and keep warm. Strain the braising liquid and return it to the pan. Boil hard for 8–12 minutes until reduced to a glossy, coating sauce. Taste and adjust seasoning.
Return duck to the sauce. Serve scattered with parsley alongside roasted potatoes or crusty bread to absorb the sauce.
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