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Home / Eat Well / Recipes

Duck au vin

for 6 people

Tamara West

Warren Elwin
By
Warren Elwin

Food writer

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Ingredients

300 gShallots, small, peeled
300 gButton mushrooms, halved
½ Leeks, cut into small slices
7 clovesGarlic, peeled
1 drizzleCooking oil, to fry
6Duck legs (Main)
1 handfulSeasoned flour, to coat duck
1 knobButter
1 bunchParsley, choose the curly type
1Bouquet garni, made from fresh bay leaves, thyme and oregano tied together
6 rashersBacon
2 cupsChicken stock
2 cupsRed wine

Directions

  1. Preheat oven to 150C. Fry shallots, mushrooms, leek and garlic in your Dutch oven (casserole dish) in a little oil until brown and then remove from the dish.
  2. Toss duck legs in well-seasoned flour then sear them until brown in a little butter.
  3. Layer stalks of curly parsley into the bottom of the dish. Add the duck legs and top with the veges and some ground black pepper. Tie a bunch of fresh bay leaves, thyme and oregano together and add to the dish. Lay bacon rashers on top and cover with chicken stock and red wine. Put the lid on and bake in oven for 2 hours until the meat is falling from the bone.
  4. To serve, plate the veges on top of a rasher of bacon, add a duck leg and spoon the strained cooking juices on top. Sprinkle with fresh parsley and serve with a mash.

More of Warren's Dutch oven recipes

  • Pigs' cheek confit
  • Goat raan
  • Asian-braised beef short ribs
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