DELICIOUS DUCK RECIPE TO SHARE....

Photos: Sophia Home


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I am a great fan of Australian chef Bill Granger, and have several of his beautiful cookery books.  Full of simple, uncomplicated recipes - using delicious, fresh quality ingredients.  With inspirational photography, I gather that Bill does much of his own food styling.

His style is very much suited to the Australian healthy outdoors climate and I particularly love his seafood recipes.  This particular dish, that I cooked over the weekend, is from his book 'Holiday' and is slightly more hearty than his usual style.  If you love duck, then I would certainly recommend that you give this a go........it was delicious, and went down a treat in our house!

DUCK CASSEROLE WITH GREEN OLIVES AND ORANGE GREMOLATA

Serves 4

4 Duck Marylands (Leg and Thigh)

Sea Salt

Freshly ground black pepper

2 teaspoons Olive Oil

150g Pancetta, diced

1 Onion, finely chopped

2 Celery stalks, diced

1 Carrot, diced

2 Garlic cloves, very thinly sliced

2 teaspoons Fennel seeds, lightly crushed

250ml White Wine

400g Tin chopped Tomatoes

500ml Chicken Stock

175g Pitted large green Olives

ORANGE GREMOLATA

2 tablespoons chopped fresh flat-leaf Parsley

2 teaspoons finely grated Orange zest

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Preheat the oven to 220C.  Put the duck on a large baking tray and season well.  Bake for 20-25 minutes until golden brown, then remove.  Reduce the oven to 160C.

Meanwhile, heat the olive oil in a large flameproof casserole over medium heat.  Add the pancetta and cook, stirring occasionally, for 5 minutes until crisp.  Add the onion, celery, carrot, garlic and fennel seeds and cook, stirring occasionally, for 6-7 minutes until the vegetables are softened. Add the browned duck pieces and the olives.  Bring to the boil then put the lid on the casserole and cook in the oven for 1.5 hours, or until the meat is very tender.  Spoon off any excess fat from the surface.

To make the gremolata, mix together the parsley and orange zest.  Sprinkle over the casserole and serve with Bill's suggestion of soft polenta.  I used rice to accompany the duck and I think mashed potatoes would work equally well too.

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I hope you enjoy!

Sophia xx