Slow Cooked Duck Casserole

    Slow Cooked Duck Casserole

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    About this recipe: A rich, delicious duck casserole cooked with red wine, bacon, mushrooms with a bit of redcurrant jelly and orange juice to sweeten it up a bit.

    Serves: 2 

    • 225g shallots
    • 110g diced streaky bacon or pancetta
    • 30g butter and oil
    • 2 duck leg portions
    • 1 tablespoon plain flour
    • 150ml full bodied red wine
    • 150ml chicken stock
    • 1 sprig fresh rosemary
    • bouquet garni
    • 1 clove garlic, crushed
    • 1 tablespoon redcurrant jelly
    • 300ml fresh orange juice
    • 110g button mushrooms
    • 125ml brandy, to taste

    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Cover the shallots in boiling water, leave for 10 minutes then peel.
    2. Fry the bacon in a hot casserole dish until lightly browned then remove from casserole dish into a holding dish.
    3. Add a little butter and oil to casserole dish and cook shallots until light brown then remove to the holding dish.
    4. Place duck legs in casserole dish and brown both sides then put them in the holding dish too.
    5. To the fats in the casserole dish now add the flour and cook for 1-2 minutes. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware it will spit a little bit.
    6. Return the bacon, shallots and duck legs from the holding dish to the casserole dish.
    7. Add in the red currant jelly, some of the orange juice and the mushrooms then simmer gently for 3-4 minutes.
    8. Cover the casserole dish with its lid and place in oven for 2 hours at 170 degrees C.
    9. On taking out season to taste. At this point you can add your brandy and a little more orange juice or red currant jelly to taste.

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