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Duck au Vin

Duck au Vin

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate in the Bot River area of the Overberg, shares his Duck au Vin recipe with us…

Duck au Vin

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate shares his Duck au Vin recipe with us... Recipes Duck au Vin European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 free-range duck legs
  • salt and pepper
  • 200g duck fat
  • 2 cloves of garlic, crushed
  • 4 sprigs thyme
  • 30g butter
  • 1 diced onion
  • 100g bacon pieces
  • 1 garlic clove, finely diced
  • 100g pearl onions
  • 150g button mushrooms
  • 500ml red wine
  • 500ml home-made beef stock
  • brown sugar, optional

Instructions

  1. Preheat oven to 150°C. Season duck legs and brown in an ovenproof caserole dish. Cover duck legs with duck fat, crushed garlic and thyme, cover with foil and place pot in oven and cook for about 40 minutes. Legs to be 50 per cent cooked at this stage.
  2. In the meantime, melt the butter in a pot, add the diced onion. When the onion becomes tender, add the bacon and finely diced garlic. Fry until bacon becomes crispy. Add the pearl onions and caramelise, and then the mushrooms and fry gently. Pour in the red wine and simmer for 3-5 minutes, before adding beef stock and cooking for a further 8 minutes.
  3. When the duck is ready, remove the fat and add duck to the pot. Simmer on a low heat until duck is tender and comes off the bone easily. The sauce should be thick by now, but if not remove the lid from the pot dish and allow to reduce. Taste the sauce and if acidic add a little brown sugar. Serve with creamy mashed potatoes and green vegetables.

Wine suggestion: Five Arches from Gabriëlskloof

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