Duck au vin
Photo by Tamara West
|300 g||Shallots, small, peeled|
|300 g||Button mushrooms, halved|
|½||Leek, cut into small slices|
|7 cloves||Garlic, peeled|
|1 drizzle||Cooking oil, to fry|
|1 handful||Seasoned flour, to coat duck|
|1 bunch||Parsley, choose the curly type|
|1||Bouquet garni, made from fresh bay leaves, thyme and oregano tied together|
|2 cups||Chicken stock|
|2 cups||Red wine|
- 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.
- Toss duck legs in well-seasoned flour then sear them until brown in a little butter.
- 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.
- 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.