Duck, tomato and pepper stew

Duck, tomato and pepper stew

ingredients
4 duck legs, each cut into
2 pieces
3 tablespoons olive oil
1 small red onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
700g/11⁄2lb tomatoes, skinned and roughly chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
15g/1⁄2oz plain chocolate,finely chopped
salt and freshly ground black pepper

• Brown the duck legs briskly in the
oil over a high heat in a wide
deep frying pan. Set aside.
• Reduce the heat and sweat the
onion, garlic and peppers gently in
the oil until soft. Add the tomatoes,
thyme, rosemary, salt and pepper
and 150ml/5fl oz water. Bring to
the boil, return the duck to the pan
and simmer for 40 minutes.
• Stir in the chocolate and cook for a
further 5 minutes. Taste, adjust the
seasoning and serve hot.
serves 4