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Slow Cooked Duck with Pickled Blackberries

2nd September 2019 by Louise
Slow Cooked Duck legs with pickled blackberries
Slow cooked duck legs with pickled blackberries

This mouthwatering slow cooked duck recipe is a simple one, resulting in juicy tender meat with a crispy skin. A perfect balance between the sweet blackberries and the acidic pickling vinegar. I have served the duck legs with roasted carrots, hasselbacks potatoes and greens.

The bonus is that this dish tastes better the next day so it is ideal to prepare ahead, just re-heat the duck to crispen the skin at the last minute.  A delicious stress free meal with friends or family.

Find the recipe for pickled blackberries here

Slow Cooked Duck legs with pickled blackberries
Print Recipe
5 from 3 votes

Slow Cooked Duck Legs with Pickled Blackberries

Prep Time28 minutes mins
Cook Time1 hour hr 50 minutes mins
Total Time2 hours hrs 18 minutes mins
Course: Dinner
Servings: 4 people

Ingredients

  • 4 duck legs
  • 6 shallots chopped
  • 4 garlic cloves peeled and left whole
  • 8 juniper berries
  • 2 tsp flour
  • 850 ml good strong chicken stock
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 star anis
  • 1 tsp tomato puree heaped
  • Vegetable oil
  • 8 Tbls pickling liquor from the blackberries
  • 20 pickled blackberries
  • Sea salt and black pepper
  • 4 sprigs thyme to garnish

Instructions

  • Preheat the oven to 150Cfan. To begin heat a little vegetable oil in a medium oven proof pan to a medium high heat. Add the shallots, juniper berries, thyme, bay leaf, star anis and garlic, sweat for 5-8 minutes. Now add the flour and tomato puree, let it cook on a medium low heat for several minutes.
  • Place the seasoned duck legs skin side down into a cold frying pan and set the heat to medium high to brown. Flip once browned and do the same on the reverse side. Place the legs on plate and set to one side. Wipe the frying pan with kitchen paper to remove the fat and then add the pickling liquor to deglaze, let it bubble and reduce by half then add half of the stock. Bring back to the boil, pour the stock little by little into the saucepan with the shallots, stirring between additions, letting the sauce come back to the boil and thicken. Place the duck legs into the sauce, add the remaining chicken stock and bring to the boil. cover and place in the oven for 90-110 minutes or until really tender. Remove from the oven.
  • Increase the oven temperature to 180C. Remove the skin and any sinew from the end of the leg bone and place the duck legs on a greased baking sheet, skin side down. Pop them in the oven for 15 minutes to crisp the skin while you finish the sauce. Pass the sauce through a fine sieve, pressing the shallots and garlic through to mash. Pour back into the pan and reduce by one third. Check the seasoning, add more salt if required.
  • Serve a little sauce in four shallow bowls, then add the duck legs and several pickled blackberries and a fresh thyme sprig . Serve with potatoes or a grain of your choice and roasted carrots.

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Category: Autumn, Dinner, Foraged Food, Main, WinterTag: duck, pickled blackberries, poultry, slow cooked
Previous Post:Berry & Lemon Custard Tart
Next Post:Raw Almond Butter CupsRaw almond butter cups

Reader Interactions

Comments

  1. Eva Overend

    7th October 2019 at 12:58 pm

    5 stars
    The slow cooked duck with pickled blackberries couldn’t have been nicer, really delicious and perfect for entertaining.

    Reply
    • Louise

      7th October 2019 at 1:20 pm

      Thank you, I’m so glad you liked the recipe.

      Reply
  2. Oly

    9th May 2021 at 6:50 pm

    5 stars
    Fantastic recipe. Absolutely delicious. Even the 3 and 4 year olds ate it all up. Served it with Hasselbeck potatoes, roasted carrots, peas and green beans.

    Reply
    • Louise

      10th May 2021 at 6:59 am

      That’s great to hear Oly! Even better that the kids were on board too. Thanks for taking the time to comment, I really appreciate it.

      Reply

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Recipe Rating




When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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