4 Pekin duck legs (see note)

1 tsp pickling spice, ground

1 onion, chopped

1 garlic clove, chopped

1 tbsp (15 ml) vegetable oil

1 Cortland apple, peeled, seeded and diced

1 celery stalk, diced

2 tbsp (30 ml) tomato paste

¼ cup (60 ml) red wine vinegar

¼ cup (55 g) brown sugar

1 cup (250 ml) chicken broth

With the rack in the middle position, preheat the oven to 375°F (190°C).

In a 13 x 9-inch (33 x 23 cm) glass baking dish, coat the duck legs with the pickling spice. Season with salt and pepper. Arrange the duck legs skin side up and cover the baking dish with foil.

Bake for 1 hour 30 minutes or until the meat starts to detach from the bone.

Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil. Add the remaining ingredients. Bring to a boil and simmer over low heat for 20 minutes. Season with salt and pepper.

Remove the foil. Using a spoon, remove the fat from the baking dish. Pour the fruit ketchup over the duck. Return to the oven and cook, uncovered, for 30 minutes, basting occasionally with the sauce.

Serve the duck legs with the fruit ketchup, fresh herb and garlic roasted potatoes (see recipe) and a green salad, if desired.

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