Name: Duck au vin
Prep time: 20 min
Cook time: 2 h
Total time: 3 h
Yield: 6
Cuisine: French
Ingredients: 6 duck legs; 4 tbsp plain flour; 1 tbsp sunflower oil; 3 carrots chopped; 1 onion chopped; 4 garlic cloves roughly chopped; 1 bottle cheap red wine; tied bundle thyme and bay; 140g smoked bacon lardon; 200g baby button mushroom

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Duck au vin

Duck au vin

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 2 hrs

Plus chilling

A star rating of 4.4 out of 5.10 ratingsRate

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Coq au vin is a delicious bistro regular, but this version made with duck has an even richer flavour

Freezable

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Alternatives

Complete the dish

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Golden potatoes

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

6 duck legs
4 tbsp plain flour
1 tbsp sunflower oil
3 carrots

chopped
1 onion

chopped
4 garlic cloves

roughly chopped
1 bottle cheap red wine
tied bundle thyme

and bay
140g smoked bacon lardon
200g baby button mushroom

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Nutrition: per serving

kcal642
fat44g
saturates12g
carbs13g
sugars5g
fibre2g
protein41g
salt1.33g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Tip the duck into a large bowl and season. Scatter over the flour and toss until coated. Heat the oil in a large ovenproof casserole dish with a lid and spend a good 10 mins slowly browning the duck on all sides – try to get as much colour on it as possible. Remove the duck to a plate, then add the carrots, onion and garlic to the dish and cook for 5 mins until just starting to colour.
step 2

Nestle the duck amongst the veg and pour over the wine. Add the herbs, season, then bring everything to the boil. Cover with a lid and place in the oven, undisturbed, for 1½ hrs. Remove from the oven and leave to cool. Lift the duck into a container, strain the sauce into another and chill both. Can be made up to 2 days ahead or frozen for up to 3 months. Once chilled, lift the fat off the sauce and set aside for the Golden potatoes (see 'Goes well with').
step 3

To serve, heat the cleaned dish and sizzle the lardons for 5 mins. Turn up the heat, add the mushrooms and cook for 3-4 mins. Return the duck and sauce to the dish and simmer for 10 mins until the duck is heated through and the sauce has reduced a little. Serve each person a duck leg with some sauce spooned over, Golden potatoes and some green beans, if you like.

Recipe from Good Food magazine, March 2010

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A star rating of 4.4 out of 5.10 ratings

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