Joints of Duck with Saffron, Red Peppers and Courgettes

Name: Joints of Duck with Saffron, Red Peppers and Courgettes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Strained juice of 1 lemon; 2 tablespoons olive oil; 300ml (½ pint) strained, freshly squeezed orange juice; 4 large garlic cloves; 40g (1½oz) plain flour; 3 teaspoons paprika; 500g (1lb) courgettes; Salt; 25g (1oz) butter; 6 duck joints; 5cm (2-inch) piece of root ginger; 3–4 pinches of chilli powder; 2 large red peppers; Generous pinch of saffron strands

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

You can make this glowing casserole ahead of time and keep it warm, adding the courgettes at the last moment.

Ingredients

Generous pinch of saffron strands
2 large red peppers
5cm (

Europe
United Kingdom
Main course
Spicy

Method

Put the saffron strands into a measuring jug and add 150ml (¼ pint) of boiling water. Leave it to infuse. Cut open the peppers, discard the seeds and stem and slice the flesh across very thinly. Chop the g