Duck in red wine

6 servings

30 minutes

Duck in red wine is a dish inspired by classic European gastronomy, where elegance meets depth of flavor. The tender, juicy duck meat infused with the aromas of red wine and brandy acquires a velvety texture and rich taste, complemented by herbs and vegetables. Pancetta adds smoky notes to the dish while mushrooms provide tenderness and an earthy touch. This recipe is perfect for a festive dinner, creating an atmosphere of coziness and nobility. It is served with mashed potatoes or boiled potatoes that perfectly absorb the rich sauce. Duck in red wine is a true gastronomic journey that transports us to the world of classic French cuisine filled with elegance and refinement.

Energy value per serving

• Calories: 753.7
• Proteins: 42.2g
• Fats: 48.2g
• Carbohydrates: 15.6g

Ingredients

• Butter: 50 g
• Olive oil: to taste
• Pancetta: 250 g
• Cocktail onion: 250 g
• Duck legs: 2 pc
• Duck neck: 1 pc
• Wheat flour: 50 g
• Brandy: 100 ml
• Red dry wine: 500 ml
• Chicken broth: 500 ml
• Bouquet garni: 1 bunch
• Celery stalk: 4 pc
• Garlic: 4 clove
• Tomatoes: 4 pc
• Fresh champignons: 250 g

Cooking steps

1. Heat butter and 1 tablespoon of olive oil in a pan and fry the pancetta cut into small pieces. Transfer to a fireproof pot.

   Required ingredients:

   • Butter: 50 g
   • Olive oil:  to taste
   • Pancetta: 250 g

2. In the same pan, lightly fry the finely chopped onion and add it to the pancetta.

   Required ingredients:

   • Cocktail onion: 250 g

3. Coat the duck pieces in flour, sprinkle with spices, and fry in a pan until golden brown. Pour in the brandy and ignite. Once the flame goes out, transfer the meat to the pancetta.

   Required ingredients:

   • Duck legs: 2 pieces
   • Duck neck: 1 piece
   • Wheat flour: 50 g
   • Brandy: 100 ml

4. Return the pan to the heat and pour in the wine. Bring to a boil. Pour over the duck. Do the same with the broth.

   Required ingredients:

   • Red dry wine: 500 ml
   • Chicken broth: 500 ml

5. Place garlic, herbs, chopped celery, and finely chopped tomatoes in a pot. Bring to a boil, cover, and bake in the oven at 120 degrees for 1.5 hours until the meat is tender.

   Required ingredients:

   • Bouquet garni: 1 bunch
   • Celery stalk: 4 pieces
   • Garlic: 4 cloves
   • Tomatoes: 4 pieces

6. Pour the sauce into a clean pan, leaving the meat and vegetables in the pot. Cook until the amount is reduced by half and the sauce thickens. Add spices.

7. Pour the sauce over the duck and add lightly sautéed small mushrooms in butter. Bring to a boil and cook for a few minutes.

   Required ingredients:

   • Butter: 50 g
   • Fresh champignons: 250 g

8. Serve with boiled potatoes or mashed potatoes.