I'm on a roll with the casseroles! The best thing about casseroles is that it's the easiest way to cook meat that is tender and full of flavour (not my strong point - ). My mum is really trying to up her protein, so she & my stepdad are my guinea pigs! The smell of this cooking is so good! like mulled wine - something very comforting about having a casserole simmering away on the stove too.
This fed 2 people. Double the ingredients for 4 etc.
2 duck legs
100ml red wine
200ml vegetable stock (or chicken stock) homemade or from a cube
juice 1 small orange (or 2 small clementines)
1 level tablespoon redcurrant jelly
1 teaspoon cloves
1 large shallot/ medium onion
1 tablespoon rice flour (or corn flour or any gluten free plain flour you like to use)
1 remove the skin from the duck legs (this massively reduces the fat content of the dish, but you can leave it on if you prefer)
2 peel and finely chop the shallot or onion.
3 heat 1 tablespoon of light olive oil in a frying pan.
5 place the shallot/onion in the frying pan and cook over a medium heat. You want the onion to become softened and starting to brown.
Add the duck legs and cook briefly on each side so that it is lightly browned (sealed) on each side
6 coat the duck legs in the flour before placing them along with the onion into a casserole dish
7 put the stock and redcurrant jelly into a saucepan. heat until the jelly has melted into the stock.
8 remove from the heat - add in the orange juice, red wine, garlic cloves and salt and pepper to taste.
9 pour the sauce over the duck. add 3 slices plums (without their stones)
10 put the casserole dish on the hob, bring to the boil, then reduce the heat and put a lid on top. You want to leave it to cook for 2-3 hours on a low heat.
My induction hob goes from 1-15 and I cooked this on a 1 for 2 1/2 hours. (lid off for the last 30 mins to thicken the sauce up)
remove the cloves with a slotted spoon. (mine were floating on the top, so it's fairly easy to spot them)
11 If the sauce is not thick enough for you, take out half a cup of the stock and place into a bowl. Whisk in 1 tablespoon riceflour - so that there are no lumps, then stir this mix into the casserole. bring the boil, then leave to simmer away until the sauce is required consistency.
12 . I served this with brown rice and pak choi.
Pak choi (or bok choi) is my absolute favourite vegetable at the moment. It's so quick to cook, takes no prep time and I love the crunch factor. eating it with everything! I have to be honest, when I first bought some (on sale - impulse buy) I then realised I didn't actually know what to do with it! My friend told me to stir fry it for a minute with a few tablespoons of water, i did and it was great.