Duck Au Vin

Gressingham Duck’s version of the French classic coq au vin.

Serves: 4    Prepare: 10 minutes  Cook: 1 hour, 30 minutes

Ingredients

4 duck legs
2 tbsps plain flour
50g butter
1 onion, peeled and finely sliced
2 carrots, peeled and diced into 1cm cubes
2 cloves garlic, minced
Bottle of red wine
Bunch thyme
4 bay leaves
100g smoked bacon lardons
200g chestnut mushrooms, sliced

 

Directions

  1. Heat a casserole pan with a little oil. Toss the duck legs in the flour and fry on either side in the pan until golden brown, then remove.
  2. Add the butter to the casserole pan with the onion, garlic, carrots, bacon and mushrooms and gently fry for 3-4 minutes whilst scraping the bottom of the pan with a wooden spoon to remove any crusty bits from the duck legs.
  3. Add the red wine, herbs and duck legs, bring the liquid to the boil and then season with salt and pepper.
  4. Place a lid on the casserole and then place in the oven at 180°C for 1 hour, 20 mins.
  5. Remove from the oven, skim off any excess fat and serve with creamy mash and greens.