Duck Casserole Recipes

Steps:

• Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
• Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
• Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
• Place duck legs in casserole and brown both sides then add to holding dish.
• To the fats in the casserole, add the flour and cook for 1 min. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware, it will spit a little.
• Now return the bacon/panetta, shallots and duck to casserole. Add the redcurrant jelly, some of the orange juice and the mushrooms and simmer gently for 3-4 mins. Cover the casserole and place in the oven for two hours.
• Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.

Steps:

• Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
• Lower heat; cover and simmer 1 hour or until ducks are tender.
• Remove ducks from stock; strain stock and reserve.
• When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
• Cook rice by following the package directions.
• Drain mushrooms, reserving the liquid.
• Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
• Saute chopped onion in the melted margarine until tender.
• Add in flour, stirring until smooth.
• Add in mushrooms; cook/stir constantly for 1 minute.
• Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
• Stir in duck, rice, half-and-half, and parsley.
• Spoon into a greased 2-quart shallow casserole dish.
• Sprinkle almonds over the top.
• Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

Steps:

• If you have time, lightly salt the duck legs a day or two before cooking, scatter with some of the thyme sprigs, then cover and chill until needed. (If you don't have the time, this is not an essential step.) Heat the oven to 160C/140C fan/gas 3. Heat a little oil in a shallow flameproof casserole or roasting tin. If the duck legs have been salted in advance, pat them dry with kitchen paper. Sizzle the legs in the tin or casserole, skin-side down, until golden brown and the fat has rendered out. Turn and cook for 10-15 mins to brown them all over.
• Remove the duck legs to a plate and pour away half the fat from the casserole or tin (you can save this for roasties). Return it to the heat and fry the carrots, garlic and thyme along with some seasoning for 5 mins until the carrots are starting to soften. Sit the duck legs on top, skin-side up, then pour about 100ml water over the veg. Bring to a simmer, cover and transfer to the oven to cook for 1 hr 30 mins.
• Remove the casserole from the oven and uncover. Turn the oven up to 200C/180C/gas 6. Lift the duck out onto a plate and stir the beans through the carrots and thyme. Sit the duck back on top, then return to the oven, uncovered, to cook for another 20-30 mins until the duck skin is crisp and the beans are simmering. Remove from the oven and leave to rest for 10 mins, then serve straight from the dish.