You will not believe how quick and easy this recipe is. When I’ve tasted Kranskop’s Tannat I knew this was a very special wine that needs a dish that will complement the flavors and I could only think of one dish that will serve that role and it was my duck legs on mash.
4 Duck legs
3 tablespoons of duck fat
1 tablespoon chopped rosemary
Preheat the oven to 160C.
Pat-dry the duck legs with kitchen paper towel and score the skin. Salt the duck legs and allow them to rest for an hour at room temperature.
Place the duck legs in a small casserole skin side up and add some melted duck fat and sprinkle with rosemary.
Turn down the oven to 140’c and slow roast the duck legs in the oven for 2 hours.
Serve on mash potatoes.
Available Online: https://kranskopwines.co.za/