- 4 Gressingham duck legs
- 4 slices streaky bacon, cut into lardons
- 2 onions, peeled and sliced
- 2 garlic cloves , peeled and finely diced
- 2 carrots , peeled and sliced
- 50g butter
- 50g plain flour
- 1 small bunch thyme ( keep a few sprigs back for garnish )
- 250 ml good red wine
- 150 ml chicken stock
- 3 large potatoes, peeled and thinly sliced widthways
- Olive oil
- Pre heat oven 180C, 160oC Fan, Gas Mark 4.
- If you have no leftover duck then prepare your duck legs. Dry the legs with kitchen paper and season both sides. Place them on a baking tray and roast in the oven for approximately 1 hour and 15 mins. Allow to cool and then shred the meat of the bones and set aside.
- Place a pan onto a low to medium heat and a dash of olive oil. Add in the lardons and sweat off for 2 mins. Put in the onion, garlic, carrot and butter, gently stir and fry for a further 5 minutes until the onions are soft. Sprinkle in the flour and fry for a further 2 mins. Add in the cooked duck, the red wine , the stock and the thyme. Bring to a boil, simmer for 15 mins, stirring occasionally. Check seasoning and salt and pepper as necessary.
- Take a high sided medium sized casserole dish and butter the sides. Carefully transfer your mixture in to the casserole dish. Layer the potato slices so they partly over lap and cover the top of the casserole.
- Place in the oven for 45 mins until the potatoes are browning and crisp. If you wish you can brush the potato topping with melted butter 15 mins before the end for a richer flavour.
- Remove from the oven and leave to stand for 5 mins before serving. Sprinkle with a few thyme leaves