Recipe: Duck Legs Braised in a Tomato Sauce with Lemons & Sumac

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  • 3-4 tbsp olive oil
  • 2 duck legs
  • 1 medium onion finely chopped
  • 2 garlic cloves, peeled and crushed
  • a pinch of crushed chilli flakes
  • 1 tsp sweet paprika powder
  • 2 tsp sumac
  • 1 x 400g tinned tomatoes
  • 1 medium lemon cut into round slices, pips removed
  • salt & pepper to taste
  • about 700ml chicken stock


  • Heat a heavy bottomed pan or casserole with the oil in it.
  • Once hot, add the duck legs and brown well on both sides.
  • Remove the legs and set aside.
  • Add the onions and garlic.
  • Saute until the onion is soft.
  • Add the spices and mix through.
  • Add the tinned tomatoes and lemon slices.
  • Season with salt and pepper.
  • Add the duck legs back to the pan.
  • Pour in enough stock to cover the meat.
  • Bring the sauce to a boil, lower the heat to a simmer, cover and cook on low heat for an hour or until the meat is quite tender and almost falling off the bone.
  • Check seasoning and add more salt/pepper as required.
  • Serve hot with rice, polenta or warm crusty bread.


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