Realising that I still had a duck leg in the freezer from when I made the Cassoulet and wanting to make a wintery English dish, I tried this out. I was inspired by a Gary Rhodes dish (quite surprising, as I normally am not that keen on his recipes), from the Great British Menu series. In fact, the only part of the recipe I used was the gravy part, as it’s not that difficult to stick a duck leg in the oven for 50 mins and cook some broccoli! Oh yeah, I made some mustard mash again to go with it. You can’t have gravy without mash.

The gravy takes about as long as the Duck, but is worth it, as it’s really tasty. It’s essentially an onion gravy, but using half a pint of Spitfire Ale, chicken stock and some brown sugar. Brown a couple of sliced onions over a medium heat, stir in a tbsp of the sugar and add the beer. Add a half pint of chicken stock and reduce for about 30 mins. That should be enough gravy for about 4 people.