Duck Leg Casserole with Orange and Olives
Ingredients:
Method
Place the duck legs in a deep bowl and cover with the wine, adding the thyme, parsley, bay leaf, garlic, two strips of orange peel and the juice from the orange. If possible leave overnight to marinade.
Pre-heat the oven to 160C / Gas 3.
Directly into an ovenproof casserole dish heat the oil and fry the bacon adding the carrots, onions and mushrooms. Once the onions have started to soften remove all this from the pan and set aside.
Remove the duck legs from the marinade and in the same casserole dish quickly fry them on both sides for a few minutes to sear the skin.
Now add the onions, carrot and mushrooms back to the casserole along with the tomatoes, stock and marinade.
Re-arrange the duck legs so that they are skin side up and sitting on top of the vegetables and liquid. Cover with a lid and cook in the oven for 1 hour. Remove from the oven.
Turn the oven up to 200C/Gas 6.
Add the olives and return the casserole to the oven without a lid for a further 15 minutes.
Taste for salt and pepper remembering that the olives and bacon are salty so add cautiously.
Jim
I saw this on your insta and had to try it and it was delicious!
Thank you Jim, I'm glad you enjoyed it. Ruth
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