Duck with leeks, prunes and red wine
Duck can be expensive, so I buy it on special and freeze it. If duck is not a regular at your supermarket, order it online as I often do (www.rubyslist.co.nz).
- Use 4 duck Maryland portions (leg and thigh). Trim a little fat from the duck. Dust the portions with flour seasoned with salt and pepper. Heat the oil in a heavy frying pan and brown the duck well on all sides. Remove to a heavy casserole dish suitable for stove-top use. Pour off some of the surplus fat, leaving about 4 tablespoons.
- Preheat the oven to 190C. Slice leeks into 3cm rings and add to the pan and fry gently for about 4-5 minutes until softened, then add the prunes, juice and zest of one orange and the bay leaves and toss well over the heat.
- Add the wine, stock and thyme and bring to a fast simmer. After about 5 minutes, pour this mixture over the duck and return to a simmer.
- Cover with a lid and bake in the oven for 75 minutes. Remove the casserole from the oven and check there is plenty of liquid. Add a little water if necessary. If the meat is starting to fall off the bone, it’s ready, or it may need a further 15 minutes to ensure it is “cooked until delicious”.
- Stand the dish for about 5 minutes before serving. Peel and segment the remaining orange and add to the duck with the parsley. Accompany with mashed potato and steamed green beans.