Olive oil for cooking
4 duck legs
1 onion, cut into thin strips
4 cloves garlic, thinly sliced
1 stalk celery
250g fresh hot chorizo, sliced
1⁄4 cup red wine
1 tbsp sherry vinegar
2 cups chicken stock
400g can chopped tomatoes in juice
1 bay leaf
1 tsp Spanish smoked paprika
400g can butter beans, drained, rinsed
1 tbsp chopped sweet marjoram , thyme or oregano leaves
Preheat the oven 160C.
Heat a large frying pan over medium heat. Season the duck legs. Add a dash of oil then slowly brown the duck legs on both sides. This should take about 10 minutes and allows the fat to render down.Remove the duck legs and set aside.
Add chorizo to the pan followed by onions, garlic, celery and carrots and saute until soft and golden. Add bay leaves, salt and pepper for flavour.
Add paprika and stir through.
Transfer the browned duck to the pan again with the chorizo mixture.
Then add red wine, sherry vinegar, chicken stock, tomatoes, tomato passata, herbs and beans.
Cover the pan with a lid and cook in the oven for 1 ½ – 2 hours.
Sprinkle with fresh chopped parsley, then serve.