Olive Magazine
Duck and Shallots Au Vin Recipe

Duck and shallots au vin

Published: October 7, 2015 at 7:00 pm
  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 6

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


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


  • 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


  • 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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