Duck au vine (leg of duck in red wine)
easy
135 mins
135 mins
Ingredients
- 500 g Carrots
- 100 g Shallots
- 2 Garlic cloves
- 4 Leg of duck (approx. 300 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp 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 and wash the carrots and cut them into diagonal pieces. Peel shallots and halve them according to size. Peel garlic and chop finely. Cut the legs of duck with a sharp knife in the joint.
- 2
Wash upper and lower legs and pat dry. Season with salt and pepper.
- 3
Fry the legs in a large roasting pan in hot oil all around. Fry the 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 the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) 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.