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.
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.
- 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.
- Cocktail (pearl) onions: 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.
- 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.
- Dry red 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.
- 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.
- Butter: 50 g
- Fresh button mushrooms: 250 g
8
Serve with boiled potatoes or mashed potatoes.