Duck au vin

Duck au vin

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(10 ratings)

Prep: 20 mins Cook: 2 hrs Plus chilling


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

  • Freezable

Nutrition: per serving

  • kcal642
  • fat44g
  • saturates12g
  • carbs13g
  • sugars5g
  • fibre2g
  • protein41g
  • salt1.33g
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  • 6 duck legs
  • 4 tbsp plain flour
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, roughly chopped
  • 1 bottle cheap red wine
  • tied bundle thyme and bay


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 140g smoked bacon lardon
  • 200g baby button mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…


  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.

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Comments, questions and tips

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12th Mar, 2012
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
29th Dec, 2011
absolutely delicious! way more interesting than coq au vin!
26th Apr, 2011
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
16th Feb, 2011
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.
25th Jan, 2011
this was delicious, will definately do again.
12th Oct, 2010
Very tasty duck recipe and the meat was very moist. Well definately make again.
21st Apr, 2010
This is tatsy but due to the strong flavour of the sauce you cannot taste the flavour of the duck!
AndiPete's picture
23rd Dec, 2013
Once the duck + veg + sauce has cooked for the 1.5 hours in the oven, the recipe says to separate the duck from the sauce. Where does the veg go? With the duck, or with the sauce, or in a 3rd separate container?
7th Nov, 2013
This may seem a dim question but......when you strain the sauce, do you throw away the carrots and onions? Thank you!
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