Best Butchers in London – Award Winners

Shane Holland Executive Chairman of Slow Food UK visited Morley Butchers in Crouch End to present the 2015 London Best Butchers award. The Slow Food London Awards are a real seal of approval because the entrants and the final winners are all selected by London food shoppers.

Now in their third year these awards were created by Slow Food London to support and highlight the growing number of quality food retailers and producers within London which are the polar opposite of supermarkets .

In their awards statement Slow Food London said “The London Best Butchers award to Morley Butchers recognises excellence in their butchery, time-honed skills, as well as their impressive range of game and quality meat.”

“We are so pleased to have won this award for the second year,running, particularly as it is based on votes from our customers. A huge thank you to them for their support and enthusiasm for our products and what we do in the shop.”

Andrew Beresford – Morley Butchers

Slow food Best Butcher Award



Butchers Newsletter

Sign up to receive our useful, inspiring monthly newsletter here. We will keep you updated on whats in season and in the shop right now. Lots of recipes, cooking ideas and tips. There might even be a few offers. We won't send you spam or share your details with anyone else

Duck Leg With Veracruz Sauce

/, Recipes/Duck Leg With Veracruz Sauce

Duck Leg With Veracruz Sauce

One of our talented customers recently tweeted a picture of some of our duck legs used in this recipe. This provoked some conversation and interest online and in the shop. Its a Mexican recipe with slow simmer to give a smooth rich sauce and very tender meat. Delightfully it comes from Tomasina Miers who is real Mexican expert (Queen of tacos according to her Instagram Bio) so we are in very good hands.

Thomasina Miers Home Cook

About Thomasina Miers

Thomasina  is a well known chef, food columnist and author. She is a former MasterChef winner and also the founder of the Wahaca group of Mexican restaurants. This recipe comes from her recipe book “Home Cook” which is published by Faber & Faber. This guide for the home cook is about enjoying good food any day of the week.  The recipes made up of family classics or food inspired by her travels and her favourite food-writers and chefs.

You can find out more about Tomasina on her website www.thomasinamiers.com

 Ingredients for Duck Leg With Veracruz Tomato Sauce

4 duck legs from Morley Butchers
1 tbsp of olive oil
1 Large onion,  finely chopped
2 carrots, finely diced
1/2 fennel bulb, finely chopped
2 celery sticks, finely diced
4 garlic cloves, large, finely chopped
3 or 4 Bay leaves, (preferably fresh)
1 handful of fresh Oregano or Thyme leaves
1 cinnamon stick, large
1 star anise
800g of tinned plum tomatoes
100ml of sherry, Manzanilla
200ml of chicken stock (Available from Morley Butchers)
40g of pickled jalapeños
40g of capers
120g of green olives, pitted and roughly chopped

Cooking Method For Duck Leg With Veracruz Tomato Sauce

First season the duck legs generously with salt and pepper and leave for 10–15 minutes to come to room temperature

Heat the oil in a large, heavy-based casserole and add the legs, skin-side down. Keep the heat on medium-high and brown the legs, rendering the fat for about 15 minutes, decanting as much fat as possible halfway through and adjusting the heat so that the skin crisps and browns but does not burn. Once they are a lovely golden colour, transfer them to a plate. You should have about 4 tbsp duck fat in the pan

Add the onion, reduce the heat to medium and sweat gently for 5 minutes before adding the carrots, fennel and garlic. Season generously and allow the vegetables to soften in the fat for about 10 minutes, stirring occasionally

Now add the herbs, spices, tomatoes, sherry and stock and cook for about 5 minutes, breaking up the tomatoes with a wooden spoon and bringing everything up to a gentle simmer

Return the duck legs, along with any juices, back to the casserole and add a lid, slightly askew to allow some gentle evaporation of the sauce

Stew very gently over a low heat, so that the sauce is barely bubbling, for about 1 1/2 hours or until the duck meat is tender and falls away from the bone

About 10 minutes before the end of cooking, stir in the jalapeños, capers and olives. Check and adjust the seasoning and serve with brown basmati rice and some sautéed greens

Photography credit Tara Fisher

By | 2017-04-19T12:33:58+00:00 April 18th, 2017|Categories: Duck, Recipes|Tags: , , |