Duck au vin

Contains pork – recipe is for non-Muslims only
Coq au vin is a delicious bistro regular, but this version made with duck has an even richer flavour

Prep:20 mins
Cook:2 hrs
Plus chilling

Serves 6
Easy

Nutrition per serving

kcal 642
fat 44g
saturates 12g
carbs 13g
sugars 5g
fibre 2g
protein 41g
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

Method

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.
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').
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.