Preparation

1. Slice bacon into pieces

2. Take off duck skins and chop them into bite-size pieces. Toss the chunks in seasoned flour.

3. Peel and chop the onion, garlic, and carrots.

4. Take thyme leaves off the stalks.

5. Peel and slice the potato.

Instructions

1. Fry the duck pieces in 25g butter to seal and lightly brown, take out of the pan and put aside.

2. Add more butter to the pan and fry the onion until translucent, add the garlic, and carrots and fry for another 2 minutes.

3. De-glaze the pan with the red wine then add the stock and put the duck back into the pan.

4. Mix the butter and remaining flour together and gradually add to the mix stirring all the time so there are no lumps, and the gravy has thickened. Check for seasoning.

5. Grease a casserole dish and fill it with the stew.

6. Put the slices of potato on the top and sprinkle with oil and seasonings.

7. Put in the oven for approx. 45 minutes until the potatoes are cooked and golden brown.