Recipe(tried): Casserole of Yorkshire Duck With Anchovies

Hi there Wendy,

Thanks for the interest.

Well this is a little difficult because although you don't like mincemeat, and you don't get a deal more traditional British or Seasonal than that, I don't know what you do like.

Here however is something we did at the weekend which although not directly to do with Christmas is Seasonal in as much as it is a good warming winter dish.

Casserole of Duck with Anchovies.

This is a super dish and don't be afraid of the anchovies the combination is a winner and they, the anchovies, are not in the least overpowering in the recipe. Also if you are concerned with the fat content we have done this successfully after skinning the bird before flouring which reduces fat considerably.

Serves 5 - 6

1 Duck
1 1/2 oz. Butter
4 Carrots
Flour for coating meat,
Freshly ground Black pepper.
24 small Shallots
Garlic - 2 to 4 WHOLE (not pressed, chopped, or crushed) cloves but this is absolutely optional
4 anchovy Fillets,
1/2 pint of good brown stock.
1/4 pint of fairly robust red wine
Bouquet Garni
1 tablespoon of flour
1 Teaspoon of Lemon juice
2 Tablespoons of finely chopped parsley


METHOD.

Joint the duck and dredge in the flour seasoned with fresh black pepper.
Peel the shallots and the carrots slicing the carrots also. Heat the 1oz of butter in a heavy pan, add the duck joints and brown all over. remove the browned joints and transfer to an heavy pan or casserole, with the shallots, finely chopped carrots, and bouquet garni. Add the stock to the juices in the pan, mix well and bring to the boil. Then add the wine and pour over the duck.
Cover tightly and simmer for 30 minutes or until the duck is tender. (this can also be done in a slow oven if more convenient)

(N.B. There is a school of thought that says if a wine is not good enough to drink it is not good enough to cook with. I wholly subscribe to this if only for the reason that the cooking is so much more fun if you can take a small refreshment at the same time!!!) - Back to the cooking.

Remove the bouquet garni, lift out the duck and the vegetables with a slotted spoon. Arrange the ingredients on a shallow warm serving dish and keep warm.
finely chop the anchovies.

Melt the remaining butter in the heavy pan add a tablespoon of flower steadily and mix until brown, gradually pour on the cooking liquid stirring continually until the sauce is thick and smooth. Add the anchovies, lemon juice, and parsley, taste for seasoning and pour over the duck.

Serve with mashed potatoes and traditional green beans or peas. One nice variation we like is Colcannon, an Irish dish consisting of Mashed potato and a little green cabbage combined, may sound awful, but tastes wonderful.

Also had Bakewell Tart for sweet if you'd like the recipe for that which is a local dish of a sweet short pastry base with an almond type filling please post and I'll put it on the board.


TONY