Roast Duck Casserole
2 - 4 servings
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
Pre-heat oven 170°c fan 150°c – 325°f – Reg 3
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
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.
Creamy mashed potato with seasonal vegetables
2 x Duck breasts
150ml Red wine
Thyme - chopped
Rosemary - chopped
2 Cloves of garlic
1 tbspn Flour
1 tbspn Honey or red currant jelly
150ml Chicken stock
300ml Orange juice