Yesterday we slaughtered the first batch of our ducks. I set aside the legs and some small bits of meat from the wings, and made this yummy casserole for our dinner tonight.
First, I had to pop out in the garden and search for some baby sized onions, and pick a basket of beans. These ones are Blue Lake Runner beans, as well as some thyme sprigs.
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Duck, Bacon & Onion Casserole
Ingredients (served 8-10):
Portions of duck - I used 10 legs and some other small pieces
Plain flour
Salt (plus pepper if you wish - we don't use it due to allergies)
Butter or duck fat
250g smoky bacon
About 8 baby onions
Optional: 250g button mushrooms (not used)
600 chicken stock*
A few sprigs fresh thyme
Method:
Preheat oven to 180C (350F)
Wash and pat dry duck, put into a bowl and sprinkle with flour and seasonings. Stir to coat all pieces.
Melt about 25g butter or duck fat in a frying pan. Fry the duck pieces, turning, until well browned, then transfer to a large casserole dish.
Add the chopped bacon and whole, peeled onions (plus mushrooms if using) to the frying pan, and cook for 5 mins, then transfer to the casserole dish.
Blend 1/4 cup flour with remaining pan juices (if no juices, then melt some more butter), and cook for 1 min. Remove from heat and whisk in chicken stock, adding slowly, until smooth. Cook over low heat, stirring constantly, until it thickens a little. Pour over the duck.
Add sprigs of fresh thyme, cover and cook about 1 - 1 1/2 hours until tender and thoroughly cooked.
Remove thyme and serve.
Portions of duck - I used 10 legs and some other small pieces
Plain flour
Salt (plus pepper if you wish - we don't use it due to allergies)
Butter or duck fat
250g smoky bacon
About 8 baby onions
Optional: 250g button mushrooms (not used)
600 chicken stock*
A few sprigs fresh thyme
Method:
Preheat oven to 180C (350F)
Wash and pat dry duck, put into a bowl and sprinkle with flour and seasonings. Stir to coat all pieces.
Melt about 25g butter or duck fat in a frying pan. Fry the duck pieces, turning, until well browned, then transfer to a large casserole dish.
Add the chopped bacon and whole, peeled onions (plus mushrooms if using) to the frying pan, and cook for 5 mins, then transfer to the casserole dish.
Blend 1/4 cup flour with remaining pan juices (if no juices, then melt some more butter), and cook for 1 min. Remove from heat and whisk in chicken stock, adding slowly, until smooth. Cook over low heat, stirring constantly, until it thickens a little. Pour over the duck.
Add sprigs of fresh thyme, cover and cook about 1 - 1 1/2 hours until tender and thoroughly cooked.
Remove thyme and serve.
I served the duck casserole with creamy mashed potatoes (Moonlight variety mash really well), and Garlic Green Beans.
So good!
* I make my own chicken stock - whenever I roast a whole chicken, I save the carcass, popping it in the freezer. When I need chicken stock, I fill a large pot with chicken carcasses, cover with water, add a little salt, and simmer, covered for at least 2 hours. The resulting liquid is excellent chicken stock. I usually bag and freeze in in the portion sizes I need for various recipes.
So good!
* I make my own chicken stock - whenever I roast a whole chicken, I save the carcass, popping it in the freezer. When I need chicken stock, I fill a large pot with chicken carcasses, cover with water, add a little salt, and simmer, covered for at least 2 hours. The resulting liquid is excellent chicken stock. I usually bag and freeze in in the portion sizes I need for various recipes.
For pudding I made a Pear and Peach Crumble, served with Boysenberry Ripple ice cream. Yum!
Crumble Ingredients (10-12 servings)
3kg tin of pear slices
400g tin of peaches
Brown sugar
Topping:
3 cups plain flour
3 tsp baking powder
3/4 cup white sugar
150g butter
Method:
Drain liquids from canned fruit into bowl and reserve. Arrange fruit in a roasting dish. Sprinkle with 3-4 TBSP brown sugar - more if fruit is tart, less if it is already sweetened.
In a bowl, mix together flour, baking powder and sugar. Add butter and rub together until fine and crumbly. Spread over fruit. Pour a cup or two of reserved fluids over the top of the crumble (optional).
Bake 180C for approx. 30 mins until top is lightly browned. Serve with icecream
Crumble Ingredients (10-12 servings)
3kg tin of pear slices
400g tin of peaches
Brown sugar
Topping:
3 cups plain flour
3 tsp baking powder
3/4 cup white sugar
150g butter
Method:
Drain liquids from canned fruit into bowl and reserve. Arrange fruit in a roasting dish. Sprinkle with 3-4 TBSP brown sugar - more if fruit is tart, less if it is already sweetened.
In a bowl, mix together flour, baking powder and sugar. Add butter and rub together until fine and crumbly. Spread over fruit. Pour a cup or two of reserved fluids over the top of the crumble (optional).
Bake 180C for approx. 30 mins until top is lightly browned. Serve with icecream
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