Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

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