How to make
For the recipe you can use confit or fresh upper duck legs. The difference will be just a little in taste and cooking time.
Melt the duck fat and olive oil over medium heat.
Add the legs and fry them, until they aquire a golden color.
Take them out if they are confited, but if they are fresh, leave them in the pot and continue:
Add the garlic cloves - peeled, but whole. The onion according to the original recipe is added cut into large pieces - into quarters. I prefer it finely chopped.
Add the tomato puree, salt and black pepper and fry everything for 10 minutes.
Pour the brandy, add the bay leaf and cook under a lid for 40 minutes. If confit legs are used, add them at this time or a little later, since they do not need much heat treatment, but it is best to cook them with everything else, so that they can release their flavor.
If the legs are fresh, check to see if they are ready and well stewed after 40 minutes and at your discretion, leave them on the hob for some more time.
The stew is served with roasted vegetables, french fries or another garnish of your choice. Quality bread is also a must, which is dipped in the delicious sauce.
The Catalan-Style Duck Legs are ready.
