This casserole takes 15 minutes to prepare and can be forgotten about for a few hours. If you want to add some carrots, then add them for the last 20 minutes of cooking, which will then save on washing up. This would work well served with creamy mash or polenta. ⠀
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Serves 4-6⠀
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INGREDIENTS ⠀
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6 Duck Legs ⠀
3 onions chopped ⠀
4 cloves garlic crushed ⠀
200g sliced mushrooms ⠀
200ml port⠀
200ml hot water⠀
2 teaspoons plain flour ⠀
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METHOD ⠀
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Season the duck legs generously. Colour the duck legs on both sides on a medium heat. I did this in 2 batches. Remove from the pan and pour away most of the fat. ⠀
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Add the onions to pan an cook for a couple of minutes. Add the garlic and mushrooms and cook for another 4 minutes. Add the flour and stir thoroughly. ⠀
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Pour in the port and cook off the alcohol. Add the water, stir and bring the duck back to the pan. Make sure the duck is covered in liquid, if not add a little more water. Put the lid on and bring to a simmer. Slowly cook the casserole in an oven of 150 degrees for 2 1/2 hours or until tender.⠀
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