Modernised Duck Casserole
Duck is such a wonderful majestic flavour and has been highly regarded as a good eating bird. The recipe comes from Mrs Beeton’s Book of Household Management from the 1850s but has been revised for contemporary tastes and may be suitable for the menu board as a special.
Mrs Beeton’s original recipe
Ingredients
1/4 cup plain flour
8 duck legs
2 tbsp extra virgin olive oil
4 rashers streaky bacon, trimmed, chopped
1 medium onion sliced
200g mushrooms, halved
4 garlic cloves, crushed
2 cups dry red wine
1 cup stock
3 sprigs fresh thyme
2 oranges juiced, and zested
2 tbsp fresh flat-leaf parsley, finely chopped
Extra fresh flat-leaf parsley, finely chopped, to serve
Mashed potato, to serve
Method
Flour the ducklegs till evenly coated.
Heat oil in a large heavy-based saucepan over medium-high heat. Cook duck, in batches, for 5 minutes or until browned on both sides. Transfer to a plate.
Add bacon, onion and mushroom to pan. Cook, stirring, for 5 minutes or until onion starts to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine, stock, thyme, orange juice and zest and tomato paste. Stir to combine.
Return duck to pan. Bring to the boil. Reduce heat to medium-low. Simmer for 35 minutes or until duck is cooked through and sauce thickens. Stir in parsley. Sprinkle with extra thyme and parsley. Serve with mashed potato.
