We raise our own ducks (they're super fast growing and quite hardy). This recipe could be made with domestic or wild duck meat. The secret to tender duck is twice-cooking; one fast, one slow. This recipe results in tender, melt in your mouth meat.
| 2 Ingredients (4 servings): 5-600g duck breast or other meat, cut into small cubes 2 rashers bacon (Henderson's dry cured old fashioned bacon is great if you want to avoid additives etc) 2 onions, diced 2 carrots, peeled, halved, and sliced 2 stalks celery, diced 2 bay leaves Snippets of fresh herbs from the garden (eg chives, parsley, oregano and rosemary) 400ml home made chicken stock 2 TBSP apple cider vinegar (this tenderises meat) 1 tsp sea salt 1-2 TBSP coconut oil Cornflour for thickening Optional: any left over saved drippings or fluids from cooking steak, meat patties, roasts or similar home made meals, fat removed (extra flavour) |  |
| Method: Heat oil in frying pan. Add diced duck, and saute until lightly cooked through. Tip meat and all fluids into oven proof casserole dish. Fry bacon in frying pan. Remove and dice. Add to casserole dish. Add all other ingredients except cornflour. Stir. Cook at 150C for 2 hours, stirring occasionally. Remove bay leaves. Mix cornflour with water to form runny paste. Add to casserole, stirring to combine. Return to oven for 10 mins. Serve with rice or cauli rice and seasonal vegetables. |  |
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