Slow-roasted duck casserole
The meat just falls off the bone in this delicious dish
Difficulty and servings
Serves 2
Preparation and cooking times
- Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
- Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
- Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
- Place duck legs in casserole and brown both sides then add to holding dish.
- To the fats in the casserole, add the flour and cook for 1 min. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware, it will spit a little.
- Now return the bacon/panetta, shallots and duck to casserole. Add the redcurrant jelly, some of the orange juice and the mushrooms and simmer gently for 3-4 mins. Cover the casserole and place in the oven for two hours.
- Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.
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http://www.bbcgoodfood.com/recipes/507632/
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Difficulty and servings
Serves 2
Preparation and cooking times
Ingredients
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21 November 2011
Emms rated and commented on this recipe
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27 November 2011
PieMan rated and commented on this recipe
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