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Serve plain boiled rice or creamed potato and green peas flavoured with mint with this dish.
Slice the mushrooms, stalks and all, and marinate them in the wine for 30 minutes or
Pour off the wine from the mushrooms, add it to the stock, and boil until reduced by half. Meanwhile, roll the duck fillets and pieces in the flour, parsley and shallots mixture and fry them gently in half the butter until just golden on both sides.
Lightly butter a large shallow ovenproof dish and place a layer of mushrooms on the bottom. On these place the duck pieces and over them a further layer of mushrooms. Season the reduced stock rather highly, using freshly ground black pepper, and pour over the duck and mushrooms. Cover the dish and place in a moderate oven, 350°F (180°C, Gas Mark 4), for 30 minutes.
Take out the dish and scatter thickly with the breadcrumbs. Melt the remaining butter and spoon it over the breadcrumbs. Brown under a hot grill.
©1980 The Estate of Elizabeth Ayrton