Blog, Food

Wild Duck Casserole

Duck - V02

One of the first things I learnt as a kid was how to pluck and gut a duck. They are so tasty but hugely pricey in the supermarket so if your men/ladies are going out shooting, make sure they bring the ducks home!

Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves: 5 people


1 duck
½ cup soup lentil mix
2 onions
4 rashers bacon
2 tbsp. chopped rosemary leaves
2 cloves of garlic (crushed)
1 tbsp. butter
1 bay leaf
1 red pepper
3 tomatoes
2 tbsp. brown sugar
12 button mushrooms (halved)
3 tbsp. olive oil
2 glasses red wine
1 tbsp. corn flour
Salt & Pepper


Pre-heat oven to fan bake 180 degrees.

In a large saucepan add duck, and lentil mix and cover with water. Leave to boil for 1 hour on a medium heat until duck has tenderised. Remove from heat.

While the duck is cooking – add chopped onions, chopped bacon, rosemary leaves crushed garlic and butter to a casserole dish and cook on medium heat for approximately 10 minutes or until the onions and bacon are nicely browned.

Strip the meat off the cooked duck and add to the casserole dish avoiding the skin and bones. Pour duck stock into a small container and freeze to save for another day. Add the bay leaf, chopped red pepper, chopped tomatoes, brown sugar, button mushrooms, olive oil and finally red wine and corn flour and stir thoroughly to combine all ingredients. Cook for a further hour in the oven.

Add salt and pepper to taste and serve on top of fresh wintergreens and a potato or kumara mash.


Daisy xx


Duck - V03