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Duncans Dragoncello Luscious Leeks


Poached Leeks

  • 3 Large Leeks
  • 1 Garlic Bulb
  • 1 Handful Bay Leaves
  • 125 ml White Wine
  • 25 ml Moscatel Vinegar

Dragoncello Sauce

  • Small Chunk Sourdough or Ciabatta Bread
  • 20 ml Red Wine Vinegar
  • 2 eggs Hard Boiled
  • 1/2 Garlic Clove
  • 1 tsp Chopped Capers
  • 1 Anchovy Fillet
  • 1 bunch Tarragon, Finely Chopped
  • 1 squeeze lemon juice
  • olive oil


Poached Leeks

  • Pop the leeks, garlic and bay in a snug dish.
  • Pour over the wine and vinegar then add enough water to cover.
  • Season the cover and cook at 160C for 30 minutes.
  • Leave to cool in the liquor.

Dragoncello Sauce

  • Soak your bread in the red wine vinegar.
  • Use the large holes of your grater to roughly grate your hard boiled eggs.
  • Flip the grater and grate he garlic on the fine side.
  • Add them to a bowl and mix with the tarragon and lemon.
  • Pour any vinegar that hasn't soakd into the bread into the bowl, then pour olive oil over to cover.

To Serve

  • Slicethe leeks in half, lengthways.
  • Pour a little of the liquor over the leeks, then finish each with a spoonful of the Dragoncello.


  • Eat them all up! They never taste as good after being in the fridge
  • Serve as a starter on their own with a crisp fresh white wine
  • Serve with potatoes and some seasonal green veg like chard or kale