French-style stewed duck







Cook Time

125-130 Min


  • 1 oven-ready duck, about 1.8kg/4lb
  • 25g/1oz butter
  • 12 pearl onions
  • 600ml/1pt chicken stock
  • 225g/8oz frozen peas
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon grated nutmeg
  • 25g/1oz plain flour
  • salt and freshly ground black pepper
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Remove the giblets and wipe the duck inside and out with kitchen paper. Prick all over with a fork.
  • Melt the butter in a flameproof casserole dish, and brown the duck on all sides. Remove the duck and put to one side, and brown the onions. Pour off any fat and return the duck to the dish. Add the stock and a little salt and pepper, and bring to the boil. Cover and cook in the oven for 30 minutes.
  • Skim off any fat from the surface, then add all the remaining ingredients except the flour. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and cook for a further 1 1⁄2 hours. Remove the duck and keep warm. Again, skim off any fat.
  • Blend the flour with a little water and stir into the casserole dish. Simmer, stirring, for 3 minutes. Taste and adjust the seasoning if necessary.
  • Carve the duck, discarding the skin, and transfer to warmed serving plates. Spoon the sauce over and serve immediately
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