Duck pieces in tomato, orange and star anise
“It is best to use duck maryland in this dish. There is no need to separate the thigh and leg, although you can if you prefer. They are braised slowly and you end up with a wonderful sauce redolent of orange and star anise. Serve with home-made pasta, such as fettuccine, for a complete meal.”
6 plump duck maryland, trimmed of excess fat
a knob of butter
salt and pepper
80 ml red wine
10 sage leaves
peel of 1⁄2 orange, all pith removed
3 pieces star anise
600 g Italian tomatoes, peeled and chopped
Trim the duck pieces and divide the thighs from the legs if you wish.
Heat some oil and butter in a large casserole pan and brown the duck pieces all over. Season with salt and pepper, then add the wine and simmer until evaporated.
Add the sage leaves, orange peel, star anise and tomatoes and braise slowly (set the lid so it sits askew) until the duck is tender and you have a wonderful fragrant sauce. You may need to add a little hot water if it seems to be drying out.