Casserole of Duck with Peaches

  • Serves 4

    Cooking time: 1 1/2 hrs
    Oven: Preheat to 180C (350F, Gas mark 4)


    4lb (1.8kg) duck
    Salt and freshly ground black pepper
    1/2 lemon
    6 shallots
    1 clove garlic
    2 1/2ox (65g) butter
    1 tbsp virgin olive oil
    1 tbsp chopped fresh parsley
    1 bay leaf
    4 fresh sage leaves
    1 glass dry white wine
    8fl oz (225ml) veal or chicken stock
    3 large peaches
    1 1/2 tbsps balsamic vinegar
    2 tsps sugar

    Rinse inside the duck and pat it dry. Rub the inside with a little salt, pepper and half a lemon.
    Peel and finely chop the shallots and garlic. melt 1oz (25g)of the butter with the virgin olive oil in a casserole. Saute the shallots, garlic, chopped parsley, bay leaf and 2 sage leaves for 4 minutes.
    Place the duck on top and add 1/4 pint (150ml) water and 1/2 oz (15g) butter. Cover and cook in the oven for 50 minutes, basting frequently with water and butter, and turning to make sure it cooks evenly.
    Turn the oven down low. Remove the duck from the casserole and keep it warm in the oven. Pour away the fat from the casserole, and add half the wine and boil for 2 minutes. Reduce the heat and add the stock, cooking gently for 5-8 minutes. Strain into a bowl, and discard the onion and garlic. Return the liquid to the casserole and simmer for 5 minutes. Adjust seasoning.
    Dice the peaches into 1/2 in (15mm) cubes. Saute over a medium-high heat in 1oz (25g) butter and balsamic vinegar for 1 minute, then add the sugar and remaining wine and sage. Cook for 1 minute. Remove the peaches and keep warm. Skim any fat off the stock before adding it to the casserole. Bring the sauce to the boil and simmer for 3-4 minutes. Spoon the sauce and peaches over the duck. Serve.

    I hope you enjoy this.

  • Hmm, thinking this would work well with chicken; what do you think?