Duck Bourguignon Recipe · Gressingham

Ingredients

• 4 Gressingham duck legs
• 2 tbsp light olive oil
• 6 rashers streaky bacon cut into 1cm pieces widthways
• 1 onion, peeled and diced
• 2 sticks celery, trimmed and chopped into 1cm pieces
• 1 large carrot, peeled and diced
• 10 chesnut mushrooms, sliced
• 5 cloves garlic
• 1 bottle good red wine (750ml)
• plain flour
• 100g butter
• 10 peeled silverskin onions
• 8 sprigs thyme
• 400ml chicken stock