Duck Au Vin Recipe

Name: Duck Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oven to 350u00b0F 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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 duck legs, 4 tablespoons all-purpose flour, 1 tablespoon sunflower oil, 3 carrots, peeled and chopped, and more.

Yes, Duck Au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Au Vin

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