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4
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
There are many ways of casseroling ducks and really the ingredients are a matter of choice and can vary to your taste. This is one I really like as the anise taste of the fennel goes very well with the duck. There are usually fava beans knocking around in my freezer and, unless they are small, I usually peel them.
Heat the oil in a heavy pan for which you have a lid and fry the onion. Add the duck halves and brown well. Season them with salt and pepper, add all the ingredients, except the potatoes, and bring to a boil.
Cover and