Duck Au Vin
This duck dish is a sumptuous feast for the senses, featuring succulent duck breasts with crispy skin, paired with an indulgent sauce rich in flavors from shallots, bacon, and mushrooms. The velvety red wine reduction envelops each slice of duck, creating a delectable harmony of tastes. Served alongside creamy potatoes or vibrant green beans, this meal promises to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- For the sauce:
- 20g unsalted butter
- 8 shallots, peeled and halved
- 1 tsp caster sugar
- 125g smoked bacon lardons
- 250g chestnut mushrooms, quartered
- 1 clove garlic, crushed
- 6 sun-dried tomatoes, drained and chopped
- 3 tsp plain flour
- 300ml full-bodied red wine (Rioja/ Shiraz)
- 2 bay leaves
- 1 sprig fresh thyme
- For the duck:
- 4 duck breasts
- 2 tsp sea salt
Instructions
- Heat the butter in a pan. Add the shallots and sugar and fry for approx 10 minutes or until golden. Add the bacon lardons and mushrooms and fry for a further 5 minutes. Stir in the garlic and tomatoes and cook for 1 minute. Add the flour and cook for another minute. Add the red wine, 150ml water, bay leaf, thyme nad season with black pepper. Bring to the boil and simer for approx 8-10 minutes or until syrupy and glossy.
- Preheat the oven to 210C/ 425F/ gas 7.
- Using a small, sharp knife, gently cut the skin of each duck breast in a criss-cross pattern, taking care not to cut all the way through. Rub a little salt into each.
- Heat a large frying pan and place the duck breasts in skin side down for approx 3-5 minutes on a medium heat or until really golden brown. (A lot of fat will come away from the duck as you do this.) Turn the duck breasts over and sear for a further minute. Transfer to a wire rack over a roasting tin, skin side up and place in the oven for approx 10-12 minutes. Remove from the oven and cover lightly with foil and leave to rest for 10 minutes before slicing.
- To serve, ladle the sauce into 4 large, warm soup plates and top with the sliced duck. Decorate with some fresh thyme sprigs and take straight to the table.
- Serve with creamed potatoes, parsnip or fine green beans.
Yield
Serves 4
Comments
No comments found.