Slow-roasted duck casserole

Method

• step 1

  Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.

• step 2

  Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.

• step 3

  Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.

• step 4

  Place duck legs in casserole and brown both sides then add to holding dish.

• step 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.

• step 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.

• step 7

  Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.