Duck au Vin - Duck legs in red wine

Name: Duck au Vin - Duck legs in red wine
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 500 g Carrots; 100 g Shallots; 2 Garlic cloves; 4 Leg of duck (approx. 300 g each); 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 3 slightly heaped tbsp. flour; 1⁄2 l dry red wine; 1 glass (400 ml) Duck stock or poultry stock; 3 Bay leaves

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

500 g Carrots
100 g Shallots
2 Garlic cloves
4 Leg of duck (approx. 300 g each)
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
3 slightly heaped tbsp. flour
1⁄2 l dry red wine
1 glass (400 ml) Duck stock or poultry stock
3 Bay leaves

Directions

1
Peel, wash and cut the carrots into pieces. Peel shallots, halve them according to size. Peel garlic and chop finely. Cut the legs of duck with a sharp knife in the joint. Wash upper and lower legs and pat dry.
2
Season with salt and pepper.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat oil in a large roasting pan. Brown the legs all around. Fry carrots, shallots and garlic briefly.
4
Dust flour over vegetables and legs and sauté briefly. Add red wine, stock and bay leaf and bring to the boil. Cover and braise in a hot oven for about 1 1⁄2 hours.
5
Remove the lid about 30 minutes before the end of the cooking time and braise everything open to the end. Season the sauce with salt and pepper. Serve everything. Baguette tastes good with it.