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    Duck Leg Casserole with Orange and Olives

    • Ready in:
    • Marinade the duck overnight if possible. Takes 1 hr 15 mins in the oven.
    • Serves:
    • 4
    • Complexity:
    • medium

    Ingredients:

  • 4 duck legs
  • 300 mls red wine
  • Sprig of fresh thyme, sprig of fresh parsley and 2 bay leaves (bouquet garni)
  • 2 fat cloves garlic (crushed)
  • 1 small orange (2 strips of peel and all the juice)
  • 2 tablespoons olive oil
  • 100 g of diced streaky bacon
  • 2 large carrots peeled and sliced
  • 2 small onions sliced
  • 100 g button mushrooms
  • 300 mls chicken stock
  • 4 tomatoes skinned and roughly chopped
  • 12 olives
  • Method

    Place the duck legs in a deep bowl and cover with the wine, adding the thyme, parsley, bay leaf, garlic, two strips of orange peel and the juice from the orange. If possible leave overnight to marinade.

    Pre-heat the oven to 160C / Gas 3.

    Directly into an ovenproof casserole dish heat the oil and fry the bacon adding the carrots, onions and mushrooms. Once the onions have started to soften remove all this from the pan and set aside.

    Remove the duck legs from the marinade and in the same casserole dish quickly fry them on both sides for a few minutes to sear the skin.

    Now add the onions, carrot and mushrooms back to the casserole along with the tomatoes, stock and marinade.

    Re-arrange the duck legs so that they are skin side up and sitting on top of the vegetables and liquid. Cover with a lid and cook in the oven for 1 hour. Remove from the oven.

    Turn the oven up to 200C/Gas 6.

    Add the olives and return the casserole to the oven without a lid for a further 15 minutes.

    Taste for salt and pepper remembering that the olives and bacon are salty so add cautiously.

     

     

    Comments (1)

    • Jim

      Jim

      29 October 2020 at 18:22 | #

      I saw this on your insta and had to try it and it was delicious!
      Thank you Jim, I'm glad you enjoyed it. Ruth

      reply

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