Duck Au Vin
Ingredients
- 6 duck legs ⓘ
- 4 tablespoons all-purpose flour ⓘ
- 1 tablespoon sunflower oil
- 3 carrots, peeled and chopped ⓘ
- 1 onion, peeled and chopped ⓘ
- 4 garlic cloves, roughly chopped
- 3 1/4 cups red wine ⓘ
- 4 sprigs thyme, tied with string to ⓘ
- 4 bay leaves ⓘ
- 5 ounces smoked bacon, chopped ⓘ
- 8 ounces baby button mushrooms ⓘ
- salt and pepper ⓘ
Instructions
- Heat the oven to 350°F Tip the duck legs into a large bowl and season with salt and pepper. Scatter over the flour and toss the duck legs until coated. Heat the oil in a large casserole dish / dutch oven with a lid and spend a good 10 mins slowly browning the duck on all sides - try to get as much color on it as possible.
- Remove the duck to a plate and add the carrots, onion and garlic to the pot and cook for 5 mins until just beginning to color.
- Nestle the duck legs amonst the vegetables and pour over the wine. Add the herbs, season then bring everything up to the boil. Cover with a lid and place in the oven, undisturbed for 1 1/2 hours.
- Remove from the oven and leave to cool. Lift the duck into a container, strain the sauce into another and chill both for at least 2 hours or up to 2 days. At this point the duck can be frozen for up to 3 months.
- Once chilled, lift the fat off the sauce and set aside for roasting potatoes inches Heat a large saucepan and sizzle the bacon for 5 minutes Turn up the heat and add the mushrooms. Cook for 3-4mins.
- Return the duck and sauce to the pan 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 poured over along with green beans and potatoes roasted in the duck fat, if you like.
Nutrition & Diet Analysis (per serving)
808
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).