Duck au vin

Duck au vin

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs Plus chilling

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
642
protein
41g
carbs
13g
fat
44g
saturates
12g
fibre
2g
sugar
5g
salt
1.33g

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 lardons
  • 200g baby button mushrooms

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Method

  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.
  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').
  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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Comments

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botleypark402's picture
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There was too much red wine in this recipe for me. It overpowered all the other flavours. Might make again but won't use so much wine

katiets1's picture
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absolutely delicious! way more interesting than coq au vin!

millhouse13's picture

Is it possible to adapt this recipe so that I can use duck breasts? I would like to keep the intense flavour of the sauce, but I don't think duck breasts should be cooked as long as legs. Thanks.

michelle-macdougall's picture
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This was a gorgeous recipe, I made it on Saturday for my mum's birthday and we both loved it, will definately be making again.

jillreith's picture
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this was delicious, will definately do again.

paulacogar's picture
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Very tasty duck recipe and the meat was very moist. Well definately make again.

clairemusgrove's picture
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This is tatsy but due to the strong flavour of the sauce you cannot taste the flavour of the duck!

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