Somerset Duck Casserole

fast.cook's picture

Jan. 10, 2012


Butter 25 Gram
Cooking oil 30 Milliliter (2 tablespoon)
Onion 1 Large , peeled and chopped
Duck portions 4 , skinned, if desired
Dry cider 450 Milliliter
Salt To Taste
Freshly ground black pepper To Taste
Demerara sugar 15 Milliliter (1 tablespoon)
Dessert apples 2 , peeled, cored and chopped
Cornflour 2 Teaspoon
Water 1/4 Cup (4 tbs) (adjust quantity as needed)
Finely chopped parsley 1 Tablespoon (for garnish)



1) Arrange the ingredients.


2) In the cooker, heat the butter and oil and saute the onion until soft and transparent.

3) Place the duck and fry to brown evenly all over.

4) Carefully drain off the excess butter and oil.

5) Stir in cider, salt and pepper and sugar, stir well.

6) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.

7) Reduce the pressure quickly.

8) To a warmed serving dish , transfer the duck and keep hot.

9) Add the apples and cornflour, blended with a little water, to the sauce.

10) Cook, stirring constantly until the sauce has thickened, simmer for 1 minute.

11) Taste the sauce and adjust the seasoning as necessary.


12) Pour the sauce over the duck.

13) Garnish with a little chopped parsley and serve hot.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 369Calories from Fat 145

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 156 mg6.5%

Total Carbohydrates 39 g13%

Dietary Fiber 3 g12%

Sugars 28 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet