2 duck fronts and 4 legs (double the numbers if using teal duck)
100g butter or 100ml olive oil
2 rashers of double-smoked bacon
1 onion - chopped finely
2 cloves of garlic - crushed
pepper and salt
½ teaspoon mixed Italian spices
½ teaspoon dried oregano
1 teaspoon cornflour
1 teaspoon gravy mix
1 glass of red wine, preferably a cabernet sauvignon
several sprigs of parsley
carrots and snow peas - to serve
1 Pat-dry the duck with paper towel, snip out the keel and bone off the remainder of the breast bone from each section. Rub all pieces, including the legs, with pepper and salt.
2 Carefully brown the meat in hot oil or butter, then add the bacon. Remove the meat and set this aside.
3 Add the onion and garlic and cook lightly before adding ½ cup boiling water.
4 Replace the meat and sprinkle with salt, pepper, Italian spices and oregano.
5 Add the wine and top up with more water until the meat is almost covered. Simmer, covered, for 2 hours. Remove the meat and set this aside.
6 Mix the cornflour and gravy mix with ½ cup cold water; add to the pan juices and simmer until thickened.
7 Ladle the gravy over the duck, garnish with sprigs of parsley and serve with steamed carrots and snowpeas.