Duck au vin
Member recipe by tweety_anja
- For the sauce:
- 20g unsalted butter
- 8 shallots, peeled and halved
- 1 tsp caster sugar
- 125g smoked bacon lardons
- 250g chestnut mushrooms, quartered
- 1 clove garlic, crushed
- 6 sun-dried tomatoes, drained and chopped
- 3 tsp plain flour
- 300ml full-bodied red wine (Rioja/ Shiraz)
- 2 bay leaves
- 1 sprig fresh thyme
- For the duck:
- 4 duck breasts
- 2 tsp sea salt
- Heat the butter in a pan. Add the shallots and sugar and fry for approx 10 minutes or until golden. Add the bacon lardons and mushrooms and fry for a further 5 minutes. Stir in the garlic and tomatoes and cook for 1 minute. Add the flour and cook for another minute. Add the red wine, 150ml water, bay leaf, thyme nad season with black pepper. Bring to the boil and simer for approx 8-10 minutes or until syrupy and glossy.
- Preheat the oven to 210C/ 425F/ gas 7.
- Using a small, sharp knife, gently cut the skin of each duck breast in a criss-cross pattern, taking care not to cut all the way through. Rub a little salt into each.
- Heat a large frying pan and place the duck breasts in skin side down for approx 3-5 minutes on a medium heat or until really golden brown. (A lot of fat will come away from the duck as you do this.) Turn the duck breasts over and sear for a further minute. Transfer to a wire rack over a roasting tin, skin side up and place in the oven for approx 10-12 minutes. Remove from the oven and cover lightly with foil and leave to rest for 10 minutes before slicing.
- To serve, ladle the sauce into 4 large, warm soup plates and top with the sliced duck. Decorate with some fresh thyme sprigs and take straight to the table.
- Serve with creamed potatoes, parsnip or fine green beans.