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Ingredients
- olive oil
- 6 duck legs
- 12 baby (pickling) onions
- 12 button mushrooms
- 1 x 3 cm thick piece of bacon (or Kassler), cut into lardons
- 2 heaped tbsp plain flour
- 1-2 cups red wine
- 1-2 cups chicken stock
- 1 tbsp tomato paste
- 1 fresh thyme sprig
- 3-4 bay leaves
- sea salt & freshly ground pepper
- 3 tbsp chopped fresh parsley
Directions
- Heat a thin layer of oil in a large heavy-bottomed pan and brown the duck all over, in batches. Remove.
- Add the onions, mushrooms and bacon. Gently cook to lightly colour, stirring and scraping the bottom of the pan as you do so.
- Then add the flour, mix well and briefly cook, continually stirring.
- Add 1 cup each red wine and stock with the tomato paste, thyme, bay leaves and seasonings. Stir well, bring to the boil and cook for about 5 mins.
- Then turn the heat down, return the duck in one layer and gently simmer for about 45 mins until tender, adding more wine and stock as needed and turning every now and then.
- Serve on individual plates with chopped parsley sprinkled on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 42 | 20% |
| Total Fat 4.72g | 6% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 188mg | 8% |
| Potassium 462mg | 13% |
| Total Carbs 22.91g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.11g | 6% |
| Protein 9.04g | 14% |
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