- 6 duck legs
- 4 tbsp plain flour
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, roughly chopped
- 1 bottle cheap red wine
- tied bundle thyme and bay
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 140g smoked bacon lardon
- 200g baby button mushroom
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
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.