Duck, bacon and onion casserole
Skill level: Bit of effort
A rich, hearty and tasty mix of duck portions, pieces of smoked bacon, mushrooms and baby onions, cooked in a meaty stock. Serve spooned over mash or freshly boiled rice.
- 1.8kg oven-ready duck, cut into 8 portions
- 50g plain flour
- Salt and freshly ground black pepper
- 25g butter or duck fat
- 150g smoked streaky bacon, chopped
- 250g mushrooms, wiped and halved
- 250g baby onions, peeled
- 600ml chicken stock
- A few sprigs fresh thyme
For an extra special casserole gravy, replace 150ml chicken stock with the same quantity of dry white or red wine.
- Pre-heat oven to 180°C/350°F/Gas Mark 4. Wash and pat dry the duck the put in a bowl and sprinkle over half the flour and plenty of seasoning. Mix well to coat.
- Melt the butter or duck fat in a large frying pan and fry the duck joints for 8-10 mins, turning, until browned all over. Using tongs, transfer to a large casserole dish.
- In the same frying pan, cook the bacon, mushrooms and onions for 5 mins and then transfer to the casserole using a slotted spoon.
- Blend the remaining flour with the pan juices and cook for 1 min. Remove from the heat and blend in the stock. Put back on the heat, bring to the boil, cook, stirring, for 1-2 mins until it thickens. Pour over the duck.
- Add a few sprigs thyme, cover and cook for about 1hr until tender and thoroughly cooked. Discard the thyme sprigs.
- Serve straight from the dish, sprinkled with chopped fresh thyme if liked.