Preparation:
Soak the broad beans overnight in 1/2 litre of beer. Transfer to a casserole dish and add the remaining beer. Add the onion, ginger, lemon and diced bacon, plus the sugar, treacle, mustard and Worcester sauce. Next add the crushed cumin, bay leaves, thyme and stock. Cover the dish and place in the oven at 180C/gas 4 for 3 hours.
Cut the excess fat from the duck pieces. Render the fat to liquid in a very hot pan, then fry the duck pieces in it to seal. Add the duck to the casserole and cook at the same heat for a further 3 hours. |
