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Duck au Vin |
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| Serves 4 |
Prep 10 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
4 duck legs
2 tbsp plain flour
50g butter
1 onion, finely sliced
2 carrots, peeled & diced in 1 cm cubes
1 bottle red wine
bunch of thyme
4 bay leaves
100g smoked bacon lardons
200g chestnut mushrooms, sliced
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Heat a casserole pan with a
little oil
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Toss the duck legs in the
flour and fry on either side in the pan until golden
brown, then remove.
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Add the butter to the
casserole pan with the onion, carrots, bacon and mushrooms
and gently fry for 3-4 mins whilst scraping the bottom of
the pan with a wooden spoon to remove any crusty bits from
the duck legs.
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Add the red wine, herbs
and duck legs, bring the liquid to the boil and season
with salt & pepper.
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Place the lid on the casserole
and place in the oven at 180C for 1h 20 mins.
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Remove from the oven, skim off
any excess fat and serve with creamy mash and greens.
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DAILY
DINNERS 
