Wednesday, June 18, 2008

Duck Casserole

Duck Casserole
serves 4

25g/1oz plain flour
1 duck, jointed and skinned
4 shallots, finely chopped
100g/4oz mushrooms,
finely chopped
400ml/14fl oz beef stock
225g/8oz shelled green peas
1 teaspoon chopped fresh mint
salt and freshly ground
black pepper

• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• Season the flour with salt and pepper, and use to coat the duck.Put the shallots and mushrooms with the duck in a casserole dish.
• Add enough stock to cover, put on a lid and cook in the oven for 45 minutes. Add the peas and mint and continue cooking for a further 30 minutes until the duck is tender.Serve hot.

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