2 Ducks or 2 Rabbits
3 Onions, roughly diced
1 carrot, roughly diced
1 stalk celery, roughly diced
2 bay leaves
5g fresh thyme
4 cloves of garlic, finely chopped
3 cardamom pods, lightly crushed
½ tsp crushed ginger
½ tsp allspice
1 cinnamon quill
50mls honey
350ml red wine
350ml fresh orange juice
350 chicken stock

Cut each duck/rabbit into large pieces (approx 6 pieces per animal). Brown duck/rabbit in a hot pan and place in CO (slow cooker). Add rest of ingredients and cook with lid on. Original recipe (which was for duck) suggests 180oC for 2.5 hours. I generally do 8-10 hours in slow cooker on low.

Once cooked, remove the duck/rabbit and keep warm. Strain the cooking liquid to remove veggie and herbs, reduce strained liquid until just starting to thicken.

Initially I thought this was an expensive/extravagant recipe, all those veggies and herbs that are strained out and not eaten. HOWEVER, I have since discovered this gravy is “to die for”, a SERIOUS trip into flavour country.  

Veggies don’t need to be fresh and crisp, limp carrots/celery that have been kicking around in the bottom of the crisper a little past their “best before” date will be fine.  I would however recommend fresh Thyme.

Duck is a robust meat that complements the robust flavours of this gravy. Rabbit is milder, but takes on the flavour of this delicious sauce.

Enjoy!!

Agree mashed spuds are a must !! The rest is up to you, something green, something yellow and something orange?