Duck and shallots au vin
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Skip to ingredients
- 8 duck piecesa mix of breasts and legs
- 1 bay leaf
- 3 sprigs thyme
- 8 shallotspeeled
- 2 cloves garlic
- oil
- lemon zest
- 350ml white wine
- 300ml chicken stock
- 150g green grapeshalved
- 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.
