Potted Duck with Piccalilli

Proper British pub grub from Cass Titcombe - prepare in advance for a great store cupboard staple
Potted Duck with Piccalilli
  • Rating:
  • Serves: 4
  • Cook Time: 3 hours 20 minutes
  • Prep Time: 30 minutes plus marinating overnight
  • Effort: medium


For the piccalilli

  • 1 large cauliflower, broken into small florets
  • 500 g green beans, cut into 1cm lengths
  • 3 onions, cut into 1cm dice
  • 2 cucumber, diced into 1cm pieces
  • 2 tsp salt
  • 500 ml cider vinegar
  • 500 ml water
  • 2 tsp turmeric
  • 1 tsp ground ginger
  • 2 tsp black mustard seeds
  • 400 g sugar
  • 30 g English mustard powder
  • 90 g plain flour

For the duck

  • 4 duck legs
  • 150 ml ale
  • 2 bay leaves
  • 1 handfuls sage
  • 1 heads garlic, broken into cloves
  • 1 pinches mace
  • 1 splashes madeira

Tips and Suggestions

ideally leave the piccalilli to mature for a week before eating. It will keep for 6 months in the fridge.


1. For the piccalilli: toss the cauliflower, green beans, onion and cucumber with the salt and leave overnight.

2. Put the vinegar, water, turmeric, ground ginger and mustard seeds into a large stainless steel pan with the vegetables. Bring to the boil and simmer for 15 minutes.

3. Remove the vegetables from the pan with a slotted spoon and set aside. Add the sugar to the liquid and bring back to the boil.

4. Whisk together the flour, mustard powder and enough water to make a smooth paste. Add some of the hot liquid to the paste before pouring into the pan and whisking until simmering.

5. Return the vegetables to the pan. Mix well, remove from the heat and pour into sterilised hot jars.

6. For the duck: preheat oven to 100C/gas ΒΌ.

7. Season the duck legs and sit them in a casserole dish with the ale, bay leaves, sage and garlic. Cover and cook in the oven for 2-3 hours, until the meat is tender and falling off the bone.

8. Drain and reserve all the cooking liquid and its fat. Discard the garlic, bay and sage.

9. When the meat is cool enough to handle, remove the skin and bones. Shred the meat until fibres are loosely separated. Season with mace, madeira and black pepper. Mix in the cooking liquid and the fat a little at a time until all is incorporated. Pack into sterilised glass jars whilst still warm.

10. Serve the duck on toast with the piccalilli.

Rate This Recipe