Duckling Casserole

Name: Duckling Casserole
Yield: Serves 6
Ingredients: 1 lb / 455 g mixed root vegetables, such as parsnips, carrots, turnips, potatoes and celeriac, scrubbed or peeled and cut into chunks; 1 lb / 455 g mixed root vegetables, such as parsnips, carrots, turnips, potatoes and celeriac, scrubbed or peeled and cut into chunks; 1 lb / 455 g mixed root vegetables, such as parsnips, carrots, turnips, potatoes and celeriac, scrubbed or peeled and cut into chunks; 1 lb / 455 g mixed root vegetables, such as parsnips, carrots, turnips, potatoes and celeriac, scrubbed or peeled and cut into chunks; ½ pt / 280 ml dry white wine; 1 sprig of thyme; 1 lb / 455 g mixed root vegetables, such as parsnips, carrots, turnips, potatoes and celeriac, scrubbed or peeled and cut into chunks; 1 lb / 455 g mixed root vegetables, such as parsnips, carrots, turnips, potatoes and celeriac, scrubbed or peeled and cut into chunks; 2 bay leaves; slice of fresh root ginger; 4 cloves; 2 onions, peeled and sliced; piece of celery; 2 ducklings, 5 lb / 2.30 kg. each

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 ducklings, 5 lb / 2.30 kg. each
piece of celery

Gluten-free

Method

Remove the wish bone from each duckling, then with a sharp knife, remove each breast. Refrigerate these, and use for another meal. Cut off the wings and the legs. Divide the leg joints into thighs and drumsticks, and cut the wings into three joints. Remove as much of the skin and fat as possible from the duckling legs and carcasses, and put it in a casser