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Duck casserole with green olives and orange gremolata

Bill Granger from Market Kitchen
Bill Granger lightens a naturally rich and fatty meat in a zesty stew served with soft polenta

Duck casserole with green olives and orange gremolata

Method

1. Preheat the oven to 220C/gas 7. Put the duck pieces on a large baking tray and season well with sea salt and freshly ground pepper. Bake for 20-25 minutes until golden brown. Remove from the oven and reduce the temperature to 160C/ gas 3.

2. Heat the olive oil in large ovenproof casserole over a medium heat. Add the pancetta and cook, stirring occasionally, for 5 minutes or until crisp.

3. Add the onion, celery, carrot, garlic and fennel seeds and cook, stirring occasionally, for 6-7 minutes until the vegetables have softened.

4. Pour in the wine and simmer until reduced by half. Stir in the tomatoes and chicken stock, the browned duck pieces and the olives.

5. Bring to the boil and put the lid on the casserole. Cook in the oven for 1 ½ hours, or until the meat is very tender. Spoon off any excess fat from the surface.

6. For the soft polenta: put the milk and water in a large saucepan and bring to the boil. Reduce the heat to low and add the polenta in a slow steady stream, stirring to incorporate. Cook for 6-7 minutes, continuing to stir.

7. Remove from the heat, mix in the parmesan and season well with freshly ground black pepper.

8. For the orange gremolata: mix together the parsley and orange zest.

9. Sprinkle the orange gremolata over the casserole and serve with soft polenta.

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Serves: 4

Prep: 10 min
Cook: 2 hrs 20 min

Ingredients
8 duck legs, with thighs attached (known as Marylands)
2 tsp Olive oil
150g Pancetta, diced
1 onion, finely chopped
2 celery stalks, diced
1 carrot, diced
2 cloves Garlic, very thinly sliced
2 tsp Fennel seeds, lightly crushed
250ml White wine
1 x 400g tin chopped tomatoes
500ml chicken stock
175g pitted large green olives