Duck en Casserole

Preparation info

  • Difficulty


  • 4–5


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 duck
  • ¾ oz. flour
  • salt and pepper
  • 4 oz. mushrooms
  • 4 shallots
  • ¾ pt. stock (approx.)
  • ½ pt. green peas
  • 1 teasp. chopped mint


    Cut duck into joints, remove all skin, dip the joints in seasoned flour. Place duck, chopped mushrooms and chopped shallots in a casserole. Just cover with stock, put on a tightly-fitting lid and cook in a fairly hot oven (375°–400° F., Gas 5–6) about ¾ hr. Add shelled peas and mint and continue cooking until duck is tender—about another ½ hr. Correct seasoning. Serve from the casserole.