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
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.
For an extra special casserole gravy, replace 150ml chicken stock with the same quantity of dry white or red wine.