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Member recipe

Slow-roasted duck casserole

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(3 ratings)

Member recipe by


Serves 2

The meat just falls off the bone in this delicious dish

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  • 2 duck legs
  • 150ml red wine
  • Bouquet garni
  • 1 sprig fresh rosemary
  • 2 cloves garlic, crushed
  • 225g shallots
  • 110g diced streaky bacon or pancetta
  • butter and oil
  • 1 tbsp flour
  • 1 tbsp redcurrant jelly
  • 150ml chicken stock
  • 300ml fresh orange juice
  • 110g mushrooms


    1. Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
    2. Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
    3. Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
    4. Place duck legs in casserole and brown both sides then add to holding dish.
    5. 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.
    6. 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.
    7. Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.

Comments, questions and tips

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19th Oct, 2015
I recently cooked this recipe for 10 people. I upped the ingredients, prepared it first thing in the morning and left it cooking all day - it was a great success!
27th Nov, 2011
Upped the ingredients for 4 people and it worked a treat. Excellent recipe. Went down very well with guests
21st Nov, 2011
had bought a whole duck to use 2 breasts and so I needed something to use the leftover legs etc with. This was perfect! Really yummy.
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