Method Prep:25min › Cook:2hr › Extra time:5min › Ready in:2hr30min
Cover the shallots in boiling water, leave for 10 mins then peel.
Fry bacon/pancetta in hot casserole until lightly browned, then remove from casserole into a holding dish.
Add a little butter & oil to casserole and cook shallots until light brown, then remove to the holding dish.
Place duck legs in casserole, brown both sides, then put them in the holding dish too.
To the fats in the casserole now add the flour and cook for 1-2 mins. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware it will spit a little bit.
Now return the bacon/pancetta, shallots and duck legs from the holding dish to the casserole. Add in the red currant jelly, some of the orange juice and the mushrooms, and simmer gently for 3-4 mins. Cover the casserole with its lid and place in oven for 2 hours at 170 C / Fan 150 / Gas 3.
On taking out season to taste - at this point you could add your brandy (not obligatory), and a little more orange juice or red currant jelly as you wish.