This is a useful dish to prepare in advance if you are a working person. Just heat it up before you need to eat it. The flavours intensify, as with many a casserole dish, on reheating.
Sprinkle duck joints with salt, pepper and flour and sauté in
Meanwhile melt the remaining butter and oil in the frying pan, add the button onions, sprinkle with sugar and brown. After the duck has been cooking for 30 minutes add the onions and the raw mushrooms. When the duck joints are cooked, set to one side, check the sauce for consistency and seasoning and, if necessary, thicken with the beurre manie. To make this, knead the butter and flour together and form into a small knob.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.