Duck and Sour Cherry Casserole
By Hall and Woodhouse
Published on 03 July 2022
Duck and cherries are a match made in heaven in this rich, comforting dish.Time and servings
2 hrs 35 minsTotal time
4Servings
15 minsPrep time
2 hrs 20 minsCooking time
Ingredients
- 2 tbsp of plain flour
- 1 can of pitted cherries in light syrup
- 0.5 tbsp of sunflower oil
- 150 g of smoked bacon lardons
- 1 tbsp of chinese five spice powder
- 4 duck legs, skin removed
- 8 shallots
- 3 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 300 ml of badger poacher's choice ale
- 1 tbsp of light muscovado sugar
- 20 g of root ginger
Method
Step 1
Preheat the oven to 160C/140F/Gas 3.Step 2
One a plate mix the flour and chinese five spice with some seasoning. Toss the legs in the flour, reserving any that is left over. Brown the duck legs on both sides in the oil in a casserole pan and remove.Step 3
Add the shallots and lardons into the same pan and brown. Drain off any fat, and stir in the remaining flour with the garlic, chilli and ginger and cook for 30 seconds before adding the syrup of the cherries, reserving the cherries for later. Boil until the sauce is thickened.Step 4
Add the duck legs back in, stir in the ale with the sugar, and bring to the boil.Step 5
Cover and place in the oven for an hour, remove the lid and cook for a further hour, stirring in the cherries for the final 30 minutes of cooking. Serve with mashed potato and green beans, and a glass of Badger Poacher's Choice Ale.Step 6
Tip: To remove the skin from the duck legs, ease your thumbs under the skin and gradually pull the skin away, trimming any fat with a knife.