This Gressingham duck hot pot recipe is another one from the Gressingham Duck website. I finally decided on what recipe to make with the other pack of duck legs in the freezer...after making the duck legs with blackberry and port sauce! The original recipe is for 4 duck legs, but I halved it to make it with 2.
What can I say, except...it's delicious and just a bit different from the norm! It's definitely the time of year to be enjoying hearty, warming comfort food and this ticks all the boxes. The hot pot is packed with tender shredded duck legs in a gravy that's full of flavour from the bacon, vegetables, red wine and stock. Finished off with some tender and some crispy sliced potatoes...just perfect!
Tips
- 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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How to make this Gressingham Duck Hot Pot
Ingredients
- 4 Gressingham duck legs (see Tips)
- 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
- 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.
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Gressingham Duck Hot Pot
Equipment
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
- 50 g (1.8 oz) butter plus extra for greasing
- 2 carrots peeled and sliced
- 50 g (1.8 oz) plain flour
- 250 ml (1 cup) good red wine
- 150 ml (½ cup) chicken stock
- 1 small bunch thyme (keep a few sprigs back for garnish)
- 3 large potatoes peeled and thinly sliced widthways
- 5 g (0.2 oz) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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