Slow-roasted duck casserole

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.