Grandad AJ's Duck Casserole

  • 31saves
  • 2hr30min

About this recipe: A very rich and warming casserole for one of those colder days. In spite of its simplicity the flavour is very "WOW".

Ingredients

Serves: 2 

  • 2 duck leg portions
  • 150ml (1/4 pint) full bodied red wine
  • bouquet garni
  • 1 sprig fresh rosemary
  • 225g (1/2 lb) shallots
  • 110g (1/4 lb) diced streaky bacon OR pancetta
  • butter and oil
  • 1 tablespoon plain flour
  • 1 tablespoon redcurrant jelly
  • 150ml (1/4 pint) chicken stock
  • 300ml (1/2 pint) fresh orange juice
  • 110g (1/4 lb) button mushrooms
  • 125ml (4 1/2 fl oz) brandy (if to your taste)

Method

Prep:25min  ›  Cook:2hr  ›  Extra time:5min  ›  Ready in:2hr30min 

  1. Cover the shallots in boiling water, leave for 10 mins then peel.
  2. Fry bacon/pancetta in hot casserole until lightly browned, then remove from casserole into a holding dish.
  3. Add a little butter & oil to casserole and cook shallots until light brown, then remove to the holding dish.
  4. Place duck legs in casserole, brown both sides, then put them in the holding dish too.
  5. 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.
  6. 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.
  7. 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.

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Reviews (2)

Katiekoo
6

I love the sound of this recipe, but it doesn't say how hot the oven should be - any suggestions? - 05 Sep 2009

JB245
by
1

This was quite tasty, though we felt the sauce was a little runny, so might thicken it more next time. Where did the garlic in step 5 suddenly come from? No mention of it in ingredients! - 19 Oct 2012

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