1 duckling
salt and pepper
2 medium sized onions
1 bay leaf
250 ml red wine
100 g bacon
2 tsp cooking oil
400 ml stock
1 medium sized carrot
2 sticks celery grated
rind of 1 orange or lemon
3/4 cup (90 g) button mushrooms
salt and pepper
2 medium sized onions
1 bay leaf
250 ml red wine
100 g bacon
2 tsp cooking oil
400 ml stock
1 medium sized carrot
2 sticks celery grated
rind of 1 orange or lemon
3/4 cup (90 g) button mushrooms
method
1. Cut the duckling into quarters and season well.
2. Skin and chop the onions finely, and put into a bowl with the duck quarters, bay leaf, and red wine.
3. Cover, and leave to marinate for 2 hours.
4. Remove the duck portions from the wine and dry on soft kitchen paper; strain and reserve the liquid.
5. Chop the bacon.
6. Heat the oil in a pan and cook the bacon gently for 3-4 minutes.
7. Add the duckling and brown it all over. Drain well, and put in a casserole.
8. Heat the stock and pour it into the casserole.
9. Cook in a moderate oven, 180°C, Gas 4, for 15 minutes.
10. Meanwhile, prepare and slice the carrot and celery.
11. Add to the casserole with the grated rind, mushrooms, and the reserved marinade.
12. Cover, and cook for 1 1/2 - 2 hours until tender.
13. Skim off any surplus fat before serving.
2. Skin and chop the onions finely, and put into a bowl with the duck quarters, bay leaf, and red wine.
3. Cover, and leave to marinate for 2 hours.
4. Remove the duck portions from the wine and dry on soft kitchen paper; strain and reserve the liquid.
5. Chop the bacon.
6. Heat the oil in a pan and cook the bacon gently for 3-4 minutes.
7. Add the duckling and brown it all over. Drain well, and put in a casserole.
8. Heat the stock and pour it into the casserole.
9. Cook in a moderate oven, 180°C, Gas 4, for 15 minutes.
10. Meanwhile, prepare and slice the carrot and celery.
11. Add to the casserole with the grated rind, mushrooms, and the reserved marinade.
12. Cover, and cook for 1 1/2 - 2 hours until tender.
13. Skim off any surplus fat before serving.
serving amount
serves 4
rate this recipe
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