- One Duck
- 2 - 3 Large cloves of garlic
- 1 Onion
- Grand Marnier liqueur
- 1 Lemon
- 1 Lime
- Several big cup mushrooms
- 1 Courgette
- 200ml Cream (single)
Place duck in pot.
Pour over the Grand Marnier.
Add the chopped garlic and onion.
Slice 2/3 of the lime and lemon and add to pot.
Squeeze the rest of the lime and lemon into the pot.
Leave to stand for at least 2 - 3 hours.
Break up mushrooms into a blender and add the cream.
Blend the mushrooms to a fine paste, add some water to thin to a liquid.
Add the roughly chopped sections of the courgette to the blender.
Pour the mix into the pot, making sure the duck is covered.
Place in a pre-heated oven for 1 hour at 150°C (pot must be covered).
Then cook for another hour at 200°C without cover, during which time you will need to stir every now and then.
Serve either with deep fried sweet potato slices or egg noodles.