Duck with mushrooms and mixed vegetables
- 6 duck pieces (a mixture of legs and breast)
- 500 g button mushrooms
- 4 turnips
- 4 carrots
- 2 onions
- 3–4 tablespoons mustard
- 100 ml single cream
- 2 tablespoons flour
- salt, rosemary
Place the duck in an ovenproof dish, season with salt and sprinkle with fresh rosemary, then cover and roast for an hour.
Meanwhile, cut the vegetables into rings, quarter the mushrooms, and halve and slice the onions. Coat with the mustard, then arrange next to the roast duck. Return the covered dish to the oven and roast for a further 1–1.5 hours.
When the joints of meat are golden brown, remove from the oven.
Place the vegetables and mushrooms in a bowl and thicken with a mixture of flour and cream.
Serve the duck with the mushroom and vegetable ragout and noodle grains.