Duck casserole

serves 4
ingredients
25g/1oz plain flour
1 duck, jointed and skinned
4 shallots, finely chopped
100g/4oz mushrooms,
finely chopped
400ml/14fl oz beef stock
225g/8oz shelled green peas
1 teaspoon chopped fresh mint
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Season the flour with salt and
pepper, and use to coat the duck.
Put the shallots and mushrooms
with the duck in a casserole dish.
• Add enough stock to cover, put on
a lid and cook in the oven for
45 minutes. Add the peas and mint
and continue cooking for a further
30 minutes until the duck is tender.
Serve hot.