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Roast Duck Casserole
2 hours
2 - 4 servings
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Introduction
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
Steps
Chop shallotts
Fry lardons in oil then put aside
In same oil fry onions until just coloured add to lardons
Seal duck breasts in oil then add to lardons etc
Add flour to oil cook for a minute. Gradually add wine and stock.
Join all ingredients together and bring to boil stirring all the time.
Place casserole in oven for 1 ½ hours
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
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Ingredients
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