Duck Legs au Vin
Duck Legs au Vin



  • 6 duck legs
  • 4 tbsp flour
  • 1 tbsp oil
  • 3 chopped carrots
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 bottle of red wine
  • Tied bunch of thyme and bay leaves
  • 140g cubed pancetta
  • 200g baby button mushrooms
  • Preheat the oven to 180C. Tip the duck legs into a large bowl, season well, and scatter with flour and toss to coat. Heat the oil in a large lidded casserole, and brown the duck all over for 10 mins. Remove to a plate, then chuck in the carrots, garlic, and onion and cook for 5 mins until golden. Return the duck to the casserole and pour in the wine. Add the herbs, season well, and cook in the oven for 90 mins.
  • Sizzle the pancetta in a separate pan for 5 mins, then add the mushrooms and cook for 4 mins more. Stir into the duck sauce. Simmer the duck and sauce for 10 mins with the lid off to reduce slightly, then serve with mash and green beans. Yum!
2 hrs
6 serving

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