ingredients
serves 4
1.8 kg (4 lb) duck, jointed into 8 pieces
225 g (8 oz) aubergines, trimmed and cut into 5 mm (1/4 inch) slices
225 g (8 oz) courgettes, trimmed and cut into 5 mm (1/4 inch) slices
salt and freshly ground black pepper
15 ml (1 tbsp) oil
25 g (1 oz) butter
125 g (4 oz) onions, skinned and thinly sliced
plain flour, for coating
2.5 ml (1/2 tsp) dried sage
150 ml (1/4 pint) dry red wine
150 ml (1/4 pint) light stock
225 g (8 oz) tomatoes, skinned and sliced
50 g (2 oz) fresh white breadcrumbs
method
1. Remove the skin and fat from the duck, reserving 50 g (2 oz) fat. Cut this into fine strips.
2. Sprinkle the aubergines and courgettes with salt and leave to stand for 20 minutes. Pat dry.
3. Heat the oil and butter in a pan and brown the onions. Drain and place in a 2.3 litre (4 pint) ovenproof dish.
4. Toss the duck in flour and brown on both sides in the frying pan. Place on top of the onions.
5. Layer up the dish with aubergines, courgettes, seasoning, sage, wine and stock. Top with the tomatoes, breadcrumbs and duck fat. Bake at 200°C (400°F) mark 6 for 1 1/4 hours, covering with foil if necessary.
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