Duckling casserole

Duckling casserole

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1.5kg whole duckling, quartered
1 stick celery, chopped
2 carrots, chopped
1 onion, sliced
6 tablespoons cognac or brandy
1 strip lemon peel
250ml red wine
1 rasher bacon, cut thick, rind removed, diced
2 tablespoons olive oil
125ml rich duck stock, made with trimmings and giblets
1 bouquet garni
2 garlic cloves

Garnish

Quantity Ingredient
12 small new potatoes, boiled
250g mushrooms
butter
lemon juice

Method

  1. Remove backbone from duck pieces and place pieces in a porcelain or earthenware bowl. Add salt, pepper, celery, carrots, onion, Cognac, lemon peel and red wine, and marinate duck in this mixture overnight.
  2. Remove duck pieces from marinade and dry with paper towels. Reserve marinade.
  3. Sauté bacon in olive oil in flameproof casserole dish until golden. Remove bacon and brown duck pieces in bacon fat. Return bacon to casserole dish and cook, covered, over moderate heat for 20 minutes. Add reserved marinade, stock, bouquet garni and garlic. Cook over low heat for 1½ hours or until duck is tender.
  4. Remove bouquet garni, skim fat and adjust seasoning. Remove duck pieces and bacon to a heated serving platter. Strain over sauce and garnish with boiled potatoes, and sliced mushrooms which have been cooked quickly in butter and lemon juice. Serve immediately.
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