Slowly cooked garlic becomes not only sweet and mellow but mild too. This dish combines both slow and quick cooking, as the chicken and duck are only briefly introduced to the garlic mixture. It makes a lovely contrast of tastes and textures. Serve with a crisp green vegetable such as broccoli or sliced sprouts and new or baked potatoes or basmati rice.
Meanwhile, remove the skin from the chicken and duck fillets and, using a really sharp knife, slice them across very thinly. Remove the leaves from the tarragon and chop roughly.
When the casserole is ready, remove it from the oven and put it on top of the stove again. When you are ready to eat, bring the mixture to the boil over a fairly high heat, stirring once or twice. Then add the chicken slivers and bubble for about 3 minutes, still stirring. Add the duck slivers and the chopped tarragon and stir for another minute or two. The duck flesh should still be slightly pink. Spoon the yoghurt unevenly on top of the casserole and serve at once.
© 1997 Josceline Dimbleby. All rights reserved.