Roast Duck with Cèpes & Vichy Carrots

Pictured page 145

Roast duck is equally suited to an elegant dinner party or a hearty midweek meal.

20g dried cèpes (porcini mushrooms) ½ cup boiling water

4 duck legs 1 large onion, finely diced 150g rindless middle bacon, diced 2 cloves garlic, thinly sliced

½ cup dry white wine

2 cups chicken stock

1 bay leaf

VICHY CARROTS

2 bunches baby carrots, trimmed and scrubbed 25g butter

2 teaspoons caster sugar

Squeeze of lemon juice

1 tablespoon chopped parsley

Place the cèpes in a small bowl, cover with the boiling water and leave to rehydrate for 20 minutes. Preheat the oven to 180°C.

Heat a little oil in a large flameproof casserole pan set over a medium heat. Season the duck legs with salt and pepper and place in the pan to brown for 3-4 minutes on each side. Transfer to a plate.

Add the onion, bacon and garlic and sauté for 5 minutes. Add the wine and simmer for 2-3 minutes. Add the stock, bay leaf, cèpes and the soaking liquid and bring to the boil. Return the duck to the pan, cover with a lid, and place in the oven and cook for 45 minutes.

Remove the lid and cook uncovered for 15-20 minutes more until the duck skin is crisply browned. Remove the bay leaf before serving.

Carrots: Put the carrots in a saucepan with the butter, sugar, a pinch of salt and ½ cup of water. Bring to the boil, cover and simmer for 10 minutes, shaking the pan regularly.

Remove the lid and cook for 5-8 minutes more, or until the liquid has evaporated, tossing the carrots in the glaze as it reduces. Add a squeeze of lemon juice and scatter with parsley. Serves 4