Saturday, 13 June 2009

Duck, Orange & Prune Casserole

This is a Simon Rimmer recipe from Something for the Weekend. It's very easy and very tasty.
1 pt. 7fl.oz. red wine - (I used Madeira)
12 fl.oz. chicken stock
4 Duck Leg Portions
2 tsps coarse sea salt
2 red onions - peeled and cut into wedges - (I used regular onions)
4 cloves of garlic - peeled and chopped
12 prunes
1 or 2 bayleaves
1 orange (zest only) - (I used squeezed fresh juice from one orange)
1 tblsp chopped fresh chervil - (I didn't use this)

1. Bring the red wine and stock to the boil, simmer for about 20-25 mins. to reduce down to about a third. Set aside.

2. Preheat oven to 150C / 300 F/ Gas 2.

3. Heat a separate pan to fry the duck.

4. Rub salt all over the duck legs and when the pan is hot, add these and fry for 2-3 mins. on each side until browned. (Remove excess fat if necessary with a spoon.)

5. Place the onion, bayleaves, prunes and zest (if using) at the bottom of your casserole dish and place the browned duck legs on top.

6. Gradually pour in enough of the reduced wine mix. to reach 1" up the side of the dish - (I poured the liquid in until it just reached the duck legs.) Save any remaining for gravy.

Cover with a lid and bake for about an hour. Turn the legs over & bake for another 40 mins.

I served this with roasted potatoes, which I'd par-boiled, seasonsed & coated with a little butter and olive oil and roasted till golden - and green beans .........................
delicious -thanks Simon!

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