Duck casserole with tomato, olives and crusty bread
A Mediterranean-inspired, warming and comforting winter dish. This duck casserole is a great family or entertaining dish.
- 4 Gressingham Duck legs
- 2 tbsp light olive oil
- 2 onions, peeled and sliced
- 3 garlic cloves, finely diced
- 2 x 400ml tins chopped tomatoes
- 250ml red wine
- 400ml chicken stock
- 2 tbsp tomato puree
- 4 sprigs rosemary
- 125g pitted mixed olives
- Preheat oven to 180oC, Fan 160oC, Gas Mark 4
- Put a large ovenproof pan or casserole dish on a medium heat and sweat off the onions and garlic. When softened add in the rosemary and wine. Cook off for 3 minutes and stir in the tomato puree, the tinned tomatoes, the olives and the stock. Season and bring to the boil, allow to simmer for 15 minutes.
- Pat the skin of the duck legs with kitchen towel to remove excess moisture and then brown the duck legs both sides in a frying pan on a high heat. Season.
- Place the duck legs in the tomato casserole mix. Cover and place in the oven for 1 hour until the duck is tender. Take the cover off for the last 10 minutes. Test with a skewer or knife and return to the oven for a few minutes if necessary. Serve with crusty bread and tuck in.