Ingredients

• 4 duck legs
• 1 small red onion, chopped
• 1 small tin chopped tomatoes
•   thyme
• 1 tpt water
•   rosemary
•   salt and pepper
• some frozen peas

Method

1. Brown the duck legs in a frying pan for 15–20 minutes, turning to the other side. Drain on kitchen paper.
2. Fry one chopped small red onion in the remaining fat, then add 1 small tin of chopped tomatoes, thyme, 1 tpt water, rosemary, and salt and pepper.
3. Place the legs back in the pan with the mix.
4. Bring to the boil and simmer for 40 minutes. Add more water — do not let dry out.
5. When the legs are tender, add some frozen peas and warm through.

Notes