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Duck Casserole


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A traditional Somerset recipe using apples and/or cider as an ingredient. Back to main recipe index page.



Duckling Casserole

1 x 5lb duck/duckling

2 oz butter

1 onion, sliced

2 large carrots, sliced

1 turnip, cubed

1 large parsnip, sliced

1 oz flour

1/2 pint of dry cider

1/4 pint of stock

2 cooking apples, peeled, cored and sliced

3 tbsp single cream

Salt and pepper to taste


Cut the duck into five portions by dividing it into 2 legs, 2 wings with breast and one portion of breast cut across the bird. Melt the butter and gently fry the vegetables until the onion is just tender but not brown. Drain well, reserving the butter in the pan. Place the vegetables in a large ovenproof casserole dish. Add the duckling portions to the butter in the pan and brown on all sides. Drain well, reserving the butter, and arrange the duckling on top of the vegetables. Stir the flour into the remaining butter and cook for one minute. Remove from the heat and gradually stir in the cider and stock. Return to the heat, bring to the boil, stirring, and cook for a minute or two. Add the seasoning and pour the sauce over the duck. Cover and cook in the oven for 1 1/4 hours at 190c or until the duck is tender. Carefully pour the fat off the surface, add the apples and return to the oven for a further 15 minutes. Stir in the cream and serve immediately.



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Somerset recipes taken from an early 20th century handwritten family farmhouse cookbook. All Rights Reserved.

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