Name: Duck Stew with Cinnamon, Prunes and Orange
Cuisine: United Kingdom
Ingredients: ½ bottle of red wine (something from the Rhône Valley or south-west France would be ideal); 1 tsp salt; 1 fresh dry-plucked duck, jointed into 8; 575 ml chicken stock or duck stock; 1 large Spanish onion, finely chopped; 1 stick of celery, roughly chopped; for the prunes: 1 Earl Grey teabag, a 2cm strip of orange peel, 1 cinnamon stick; 2 bay leaves; 1 dsp redcurrant jelly; 1 large carrot, roughly chopped; 1 tbsp brandy; 4 cinnamon sticks; 2 pieces of orange peel, 6cm long, all pith removed; 1 tsp cornflour

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Perhaps ‘casserole’ would be a more inviting name for this dish, as I’ve found ‘stew’ is an apparent turn-off in the restaurants. Can we blame childhood experiences again? Probably. Then again, the notion of stewed prunes is not among most people’s treasured memories, so adding a duck is perhaps asking for trouble – or at least neglect. However! Prejudices of this kind must be conquered, children, and eating a dish like this is the way to do it.

This is simply a jointed duck, simmer