Duck Casserole

Name: Duck Casserole
Yield: Serves 4
Ingredients: salt and pepper; 3 mallard, cut in half; ½ pound fava beans (if unavailable, use lima beans), blanched and drained (about 1½ cups); juice of ½ orange; 12 black olives, cut in half and pitted; juice of ½ lemon; 1¼ cups red wine; 2 heads of fennel, sliced; 1 pound new potatoes (about 3-4 medium), brought to the boil in cold water, cooked for 20 minutes, and drained; 3 tablespoons olive oil; 1 onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

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.

Ingredients

3 tablespoons olive oil
1 onion, chopped
3 mallard, cut in half

Stew
Gluten-free
Autumn
Winter

Method

Preheat the oven to 350°F.

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