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Gressingham duck hot pot in square oven dish on green and white towel

Gressingham Duck Hot Pot

Deborah
Packed with tender shredded duck in a gravy that's full of flavour from bacon, vegetables, red wine and stock.
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Prep Time 10 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 45 minutes
Course Main
Cuisine British
Servings 4 people

Ingredients
  

  • 4 Gressingham duck legs (see Notes)
  • salt and freshly ground black pepper
  • olive oil
  • 4 slices smoked streaky bacon cut into lardons
  • 2 onions peeled and sliced
  • 2 cloves garlic peeled and finely chopped
  • 50g butter plus extra for greasing
  • 2 carrots peeled and sliced
  • 50g plain flour
  • 250ml good red wine
  • 150ml chicken stock
  • 1 small bunch thyme (keep a few sprigs back for garnish)
  • 3 large potatoes peeled and thinly sliced widthways
  • 5g melted butter (optional – see Step 5)

Instructions
 

  • Pre heat oven 180C/160C fan/gas 4.
  • If you have no leftover duck then prepare your duck legs. Dry the legs with kitchen roll 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 off the bones and set aside.
  • Meanwhile, place a medium saucepan onto a low to medium heat with a dash of olive oil. Add in the bacon lardons and sweat off for 2 minutes. Then add the onion, garlic, carrots 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 minutes. Add in the cooked duck, the red wine, stock and thyme. Bring to a boil then simmer for 15 minutes, stirring occasionally. Check the seasoning and add salt and freshly ground black pepper, to taste.
  • Take a high sided medium sized casserole or ovenproof dish and butter the sides. Carefully transfer your mixture into the dish. Layer the potato slices so they partly overlap and cover the top of the casserole.  Lightly season the potatoes with salt and freshly ground black pepper.
  • Place in the oven for 1 hour until the potatoes are browning and crisp. If you wish you can brush the potato topping with melted butter 15 minutes before the end for a richer flavour.
  • Remove from the oven and leave to stand for 5 minutes before serving. Sprinkle with a few thyme leaves.

Notes

  • This comforting dish can also make use of any cooked or roast duck leftover from another meal.
  • This Gressingham duck hot pot recipe is easily adapted if you’re cooking for less or more people.
 
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Keyword comfort food, duck legs, leftover duck, oven baked, winter warmer