About this recipe:This lovely duck casserole is so easy to make and lets the oven do all the work. Just roast the breast then combine all the lovely flavours in the casserole dish and bake. One hour later, voila - deceptively fancy.
6 duck breasts
2 tablespoons butter
6 shallots, chopped
2 tablespoons dry sherry
300ml orange juice
300ml chicken stock
2 tablespoons redcurrant jelly
1 orange, sliced
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Roast the duck breasts on a rack in a roasting tin for 10 minutes. Remove from the oven and allow to rest for 5 minutes then slice.
Meanwhile, melt the butter in a casserole dish and cook and stir the shallots for 1 to 2 minutes until soft. Lay the sliced duck breast on top and then pour in the sherry, orange juice, chicken stock and redcurrant jelly. Cover.
Bake in the oven for 1 hour. Remove the cover and add the sliced orange. Return to the oven for 5 minutes to brown the orange slices. Remove from the oven and serve.