Roast Duck Casserole


2 - 4 servings

Sunset Dinner


Instead of lardons I normally use a small gammon joint which I cook in water with any veg/herbs I might have in the fridge and then use the juice as part of the stock


Oven temperature

Pre-heat oven 170°c fan 150°c – 325°f – Reg 3


  1. Chop shallotts

  2. Fry lardons in oil then put aside

  3. In same oil fry onions until just coloured add to lardons

  4. Seal duck breasts in oil then add to lardons etc

  5. Add flour to oil cook for a minute. Gradually add wine and stock.

  6. Join all ingredients together and bring to boil stirring all the time.

  7. Place casserole in oven for 1 ½ hours

  8. Check seasoning and serve

Cooks tips

If fresh herbs aren’t available use dried – I do normally have a good range of herbs in the freezer which I have frozen in ice cube moulds during the summer when herbs are plentiful in the garden.

Serve with

Creamy mashed potato with seasonal vegetables

Wine pairing

Sunset Dinner


  • 2 x Duck breasts

  • 150ml Red wine

  • Thyme - chopped

  • Rosemary - chopped

  • Oregano -chopped

  • 2 Cloves of garlic

  • 3 shallots

  • 100g lardons

  • Oil

  • 1 tbspn Flour

  • 1 tbspn Honey or red currant jelly

  • 150ml Chicken stock

  • 300ml Orange juice

  • Seasoning