Duck and Shallots Au Vin Recipe

Duck and shallots au vin

Name: Duck and shallots au vin
Total time: 2 h 30 min
Yield: Serves 6
Ingredients: 8 duck pieces a mix of breasts and legs; 1 bay leaf; 3 sprigs thyme; 8 shallots peeled; 2 cloves garlic; oil; lemon zest; 350ml white wine; 300ml chicken stock; 150g green grapes halved; 2 tbsp double cream

Published: October 7, 2015 at 7:00 PM

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Serves 6

Easy

Total time: 2 hrs and 30 mins

+ marinating

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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

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Try this celebratory dish, then check out our coq au vin, chicken chassuer and more winter comfort food recipes.

Ingredients

Nutrition

8 duck pieces

a mix of breasts and legs
1 bay leaf
3 sprigs thyme
8 shallots

peeled
2 cloves garlic
oil
lemon zest
350ml white wine
300ml chicken stock
150g green grapes

halved
2 tbsp double cream

Nutrition: per serving

fat16.9g
carbs5.2g
fibre1.1g
protein48.9g
salt0.8g

Method

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.

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