Duck Au Vin (Ankkaa viinissä)
recipe

This delicious French classic combines tender duck meat with flavorful red wine, perfect for a festive meal!
Preparation Time: 3 hours
Serving Size: 4-6
Ingredients:
- 800 g whole duck
- Salt
- Freshly ground black pepper
- 250 g smoked bacon
- 200 g fresh mushrooms
- 10 small onions
- 1-2 large carrots or several baby carrots
- 500 ml red wine
- 400 ml chicken broth
- 3 tbsp cognac
- Thyme
- 2 bay leaves
Instructions:
1. Take the duck out of the fridge and let it sit at room temperature for about an hour before cooking. Cut the duck into eight pieces.
2. Dice the smoked bacon and brown the cubes in a pan. Transfer the bacon to a pot.
3. Brown the duck pieces in the fat rendered from the bacon, or add cooking oil if necessary. Season the duck pieces with salt and black pepper and transfer them to the pot.
4. Sauté the whole mushrooms, peeled whole onions, and peeled and chopped carrots separately in the pan.
5. Once all ingredients are in the pot, pour in the red wine and chicken broth. Add cognac, thyme, and bay leaves.
6. Cook in the oven at 150°C (300°F) for about 2 hours, until the duck is tender and the carrots and onions are soft.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 35 g
Carbohydrates: 10 g
Fat: 30 g
Fiber: 2 g
Sugars: 3 g
Enjoy the delicious duck stew with mashed potatoes and green beans!

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