Duck au vin

Name: Duck au vin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Carrots; 6 Shallots; 4 Leg of duck (approx. 275 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 4 TABLESPOONS Flour; 500 ml dry red wine; 1 glass (400 ml) Poultry stock; 3 Bay leaves; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Carrots
6 Shallots
4 Leg of duck (approx. 275 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
4 TABLESPOONS Flour
500 ml dry red wine
1 glass (400 ml) Poultry stock
3 Bay leaves
7-10 Tbsp Aluminium foil

Directions

1
Peel, clean and roughly chop the carrots. Peel shallots and, depending on the size, possibly halve them. Wash the meat, dab dry. Divide legs at the joint. Season with salt and pepper. Heat oil in a roasting pan.
2
Brown the meat on all sides for about 10 minutes. Add vegetables after 7 minutes. Dust with flour. Add red wine, chicken stock and bay leaf. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 50 minutes.
3
Cover with foil after 30 minutes if necessary.