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Duck In Red Wine

Diet.Chef's picture
Ingredients
  Butter/Rendered chicken fat 2 Tablespoon
  Duck 6 Pound, skin removed and cut into 8 pieces (1 whole)
  Garlic 2 Clove (10 gm), minced
  Dry red wine 2 Cup (32 tbs)
  Shiitake mushrooms 8 , thin slices
  Parsley sprigs 2 , chopped
  Bay leaf 1 Small
  Thyme 1⁄4 Teaspoon
  Seasoned salt 1 Teaspoon
  White pearl onions 8 Small, peeled
  Carrots 2 , quartered and peeled
Directions

GETTING READY
1. Preheat oven to 350° F.

MAKING
2. In a large skillet melt butter.
3. Add the pieces of duck in fat and brown them over medium heat.
4. Remove from heat once the duck turns brown.
5. Transfer the ingredients to a casserole.
6. Add garlic and cook for 1 minute.
7. Mix red wine, parsley, bay leaf, thyme, salt and shiitake mushrooms.
8. Boil and keep stirring so that the sauce thickens.
9. Add carrots and onions in the casserole.
10. Add sauce as topping.
11. Bake for 1 1/4 hours, keeping the casserole covered.

SERVING
12. Serve duck in red wine garnished with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Roasted
Interest: 
Holiday, Everyday
Drink: 
Wine
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
90 Minutes

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