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Slow-roasted duck casserole

By kerryburnett (GoodFood Community)
  • Rating: 4 out of 5.3 ratings
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 2
The meat just falls off the bone in this delicious dish


  • 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


  • 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.
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    Rating: 4 out of 5.3 ratings
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