Instructions: Remove the skin and attached layer of fat from the duck breasts.

Place some of the skin fat in a flameproof casserole and heat until 2 to 3 tbsp of fat run.

Remove the skin and brown the meat on all sides.

Remove from the pan.

Now sautee the vegetables in the hot fat until softening.

Return the duck to the pan and pour in the wine.

Bring to a fast boil then season with salt and pepper.

Cover and place in the simmering ovenor electric ovenat 150C for 2 to 3 hours.

Serve with lots of mashed potatoes to soak up the juices.

Many people think duck is a fatty meat. This method removes the fat keeps the meat moist but still retains the delicious flavour of duck.

Serves 4

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