Ingredients
- 1 tablespoon extra virgin olive oil
- 4 duck leg joints, about 800–900 g in total, skinned
- 250 g button mushrooms
- 250 g baby onions or French shallots
- 2–4 cloves garlic, finely chopped
- ½ teaspoon dried thyme
- 1 bay leaf
- 300 ml red wine
- 3 cups (750 ml) chicken stock, preferably homemade
- 250 g baby carrots
- 250 g baby turnips, halved if large
- 250 g sugar snap peas
- 2 teaspoons redcurrant jelly
- salt
- pepper
- sprigs of fresh mint to garnish
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 12 thick slices of French bread
Preparation
- Heat the oil in a large flameproof casserole dish over a moderate heat.
- Add the duck and cook for about 10 minutes, turning the pieces so that they brown lightly on both sides.
- Use a slotted spoon to transfer the duck to a plate.
- Add the mushrooms, onions, garlic, thyme and bay leaf to the casserole.
- Increase the heat slightly and fry for 4 minutes, stirring frequently, until the vegetables begin to colour.
- Pour in the wine and let it bubble briefly.
- Return the duck to the pan with any accumulated juices.
- Add the stock and bring to the boil.
- Reduce the heat to low, cover the casserole and simmer, stirring occasionally, for 30 minutes.
- Add the carrots and turnips, pushing them into the liquid.
- Cover and continue simmering for 15 minutes.
- Add the sugar snap peas and cook for a further 5–10 minutes or until the duck and vegetables are tenderMeanwhile, make the croutes.
- Preheat the oven to 190°C.
- Mix the oil with the mustard and spread thinly over the slices of bread.
- Place on a baking tray and bake for 10–12 minutes or until crisp and browned.
- If necessary, use a metal spoon to skim off any fat from the surface of the liquid in the casserole.
- Place a colander or strainer over a large saucepan.
- Drain the duck and vegetables, then return to the casserole, discarding the bay leaf.
- Cover the casserole and set aside.
- Boil the strained cooking liquid vigorously over a high heat for 10–12 minutes or until reduced by about half.
- Stir in the redcurrant jelly until it has melted; add seasoning to taste.
- Arrange the croutes on the duck and vegetables – any that do not fit can be served separately.
- Spoon the sauce over the top, allowing some to soak into the croutes.
- Garnish with mint sprigs and serve.