Duck legs with silky rich Veracruzan tomato sauce

Ingredients

Fresh Meat

  • 4 duck legs, large

Oils & Vinegars

  • 1 tbsp of olive oil

Fruit & Vegetables

  • 1 Spanish onion, large, finely chopped
  • 2 carrots, finely diced
  • 1/2 fennel bulb, finely chopped
  • 2 celery sticks, finely diced
  • 4 garlic cloves, large, finely chopped

Spices & Dried Herbs

  • bay leaves, 3–4 (preferably fresh)
  • 1 cinnamon stick, large
  • 1 star anise

Salad & Fresh Herbs

  • 1 handful of oregano leaves, or thyme

Store Cupboard

  • 800g of tinned plum tomatoes
  • 200ml of chicken stock
  • 40g of pickled jalapeños
  • 40g of capers
  • 120g of green olives, good-quality, pitted and roughly chopped

Alcohol

  • 100ml of sherry, Manzanilla