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Duck Casserole

ingredients

serves 4
1 duck
salt and pepper
3 tbsp (25 g) flour
4 shallots
3/4 cup (90 g) mushrooms
425 ml (approx) brown stock
8 oz (225 g) shelled green peas
1 tsp chopped mint

method

1. Joint and skin the duck.

2. Season the flour, and dip the joints in it.

3. Prepare and chop the shallots and mushrooms finely, and put them with the duck in a casserole.

4. Just cover with stock, put on a tight-fitting lid, and cook in a fairly hot oven, 190-200°C, Gas 5-6, for 45 minutes.

5. Add the peas and mint, and continue cooking for about 30 minutes until the duck is tender.

6. Re season if required.

7. Serve from the casserole.

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