Duck ragout with mustard croutes | Reader's Digest Asia

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 duck leg joints, about 800–900 g in total, skinned
• 250 g button mushrooms
• 250 g baby onions or French shallots
• 2–4 cloves garlic, finely chopped
• ½ teaspoon dried thyme
• 1 bay leaf
• 300 ml red wine
• 3 cups (750 ml) chicken stock, preferably homemade
• 250 g baby carrots
• 250 g baby turnips, halved if large
• 250 g sugar snap peas
• 2 teaspoons redcurrant jelly
• salt
• pepper
• sprigs of fresh mint to garnish
• 1 tablespoon Dijon mustard
• 12 thick slices of French bread