Duck and shallots au vin

Duck and shallots au vin

  • serves 6
  • A little effort

This is a great winter celebratory meal and a good alternative to duck or turkey for Christmas. The grapes add a sweetness to the duck that is delicious. You can use ordinary-sized shallots or banana shallots for this.



  • duck pieces 8, a mix of breasts and legs
  • bay leaf 1
  • thyme 3 sprigs
  • shallots 8, peeled
  • garlic 2 cloves
  • oil
  • lemon zest
  • white wine 350ml
  • chicken stock 300ml
  • green grapes 150g, halved
  • double cream 2 tbsp


  • Step 1

    Trim any excess skin and fat off the duck pieces, rub them well with salt and pepper and put them in a sealable bag with the bay leaf and thyme. Leave for 24 hours.

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Put the shallots and garlic in a heavy, deep frying pan with some oil and fry until they start to brown. Rinse then pat the duck pieces dry and put them skin-side down onto the shallots. Pour in the wine and stock until the duck is just covered. Bring to a simmer, cover with foil then add a lid and transfer to the oven for 1 1/2 hours.

  • Step 3

    Take off the lid, turn over the duck pieces, pour the liquid into a pan and turn up the oven to 180C/fan 160C/gas 4. Cook until the skin starts to brown and crisp. While the duck is cooking, add 6 ice cubes to the liquid and skim off the fat that forms. Simmer the liquid in the pan to reduce it until it has a good flavour, then add the grapes and cook for 2 minutes. Stir in the cream to serve.

Nutritional Information

  • Fat 16.9g
  • Carbs 5.2g
  • Fibre 1.1g
  • Protein 48.9g
  • Salt 0.8g