Duck in Red Wine Sauce

Name: Duck in Red Wine Sauce
Ingredients: 25g/1 oz flour; 40g/1½ oz butter; 2 tbsp olive oil; 225g/8oz mushrooms, sliced; 1 tsp sugar; 16 whole button onions; salt and freshly ground pepper; 1.75kg/4lb duck, jointed; 55g/2oz chopped shallots; 115g/4oz bacon lardons; 600ml/1 pint chicken stock; 25g/1oz plain flour; 55g/2oz butter; 1 bayleaf; 6 crushed peppercorns; 300ml/½ pint red wine

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

1.75kg/4lb duck, jointed
salt and freshly ground pepper
25

Sauce
Spicy

Method

Sprinkle duck joints with salt, pepper and flour and sauté in 25g/1oz melted butter and 1 tablespoon o