Duck Legs with Apple Blackcurrant Chutney

Recipe:

Put the legs in a pot. Add cinnamon, star anise, thyme and onion.

Pour in water enough to cover the legs by 2/3. Put on the heat, season with salt, bring to a boil and simmer under a lid over low heat until soft, about 1.5 hours.

While the legs are cooking, prepare the chutney.

Cut the onion into half rings. Peel the apples, remove the seeds. Cut apples into cubes of about 1.5*1.5 cm. Defrost the currants, save the juice.

Melt the butter in a skillet over medium-high heat. Put onion and fry, stirring occasionally, for 2-3 minutes.

Add the apples and sugar.

Cook, stirring occasionally, for another couple of minutes to let the apples slightly caramelize. Add the currants.

Cook, stirring occasionally, until the apples are tender but still keeping the shape. Adjust the taste with additional sugar if necessary.

Remove the legs out of the broth and place them on a baking sheet.

Bake in a preheated oven at 240C until golden brown, about 7-10 minutes.

Serve with chutney and an additional garnish of your choice.

Bon appetit!