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