Canard au vin - Duck in Red Wine Sauce

Canard au vin - Duck in Red Wine Sauce

Canard au vin - Duck in red wine sauce is braised in the oven. Remove the visible fat and let it out in a casserole dish at high temperature. Cut the duck into 6 pieces, season with salt & pepper and fry for 10 minutes. Peel and coarsely chop the carrots, shallots, onions and garlic. Drain the roast fat down to a tablespoon. Add the vegetables to the duck. Season with herbs and bay leaf and fry lightly. Sprinkle flour over the vegetables and pour on the poultry stock. Pour on red wine and round off with Malaga wine. Put on a lid and braise Canard au vin - duck in red wine sauce on the middle shelf for 50 minutes. Remove the lid and brown the Canard au vin duck in red wine sauce without the lid for another 15 minutes.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
963 kcal
18 g
67 g
62 g

(C)opyright by Marions Kochbuch