Heat oven to 180C/160C fan/gas 4.
Tip the duck into a large bowl and season.
Scatter over the flour and toss until coated.
Heat the oil in a large ovenproof casserole
dish with a lid and spend a good 10 mins
slowly browning the duck on all sides –
try to get as much colour on it as possible.
Remove the duck to a plate, then add the
carrots, onion and garlic to the dish and
cook for 5 mins until just starting to colour.
Nestle the duck amongst the veg
and pour over the wine. Add the herbs,
season, then bring everything to the boil.
Cover with a lid and place in the oven,
undisturbed, for 1½ hrs. Remove from
the oven and leave to cool. Lift the duck
into a container, strain the sauce into
another and chill both. Can be made
up to 2 days ahead or frozen for up to
3 months. Once chilled, lift the fat off
the sauce and set aside for the Golden potatoes (see 'Goes well with').
To serve, heat the cleaned dish and
sizzle the lardons for 5 mins. Turn up the
heat, add the mushrooms and cook for
3-4 mins. Return the duck and sauce to
the dish and simmer for 10 mins until the
duck is heated through and the sauce
has reduced a little. Serve each person a
duck leg with some sauce spooned over,
Golden potatoes and
some green beans, if you like.