After pouncing on a bargain reduced free-range duck (dead, of course) at Waitrose yesterday, I took advantage of a recipe from the November section of the Diaries, and that has tempted me for a long time. I jointed the duck and made a stock with the carcase which went into this aromatic braise instead of chicken stock. After chilling overnight, the fat was skimmed off the surface. Absolutely yummy treatment for duck, served with fragrant Basmati rice and sprouting broccoli. The leftovers will be shredded into the remaining duck stock tomorrow with ramen noodles, spring greens, mushrooms and peppers, so a bargain indeed! We drank a most delicious Riesling Spatlese from Hochheim (Germany) with the duck.