DUCK AU VIN
Coq au Vin, made with chicken legs is a long-standing favorite. This version with duck is richer. It can be frozen for up to 3 months. Time does not include chilling.
Provided by English_Rose
Categories Duck
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 350°F Tip the duck legs into a large bowl and season with salt and pepper. Scatter over the flour and toss the duck legs until coated. Heat the oil in a large casserole dish / dutch oven with a lid and spend a good 10 mins slowly browning the duck on all sides - try to get as much color on it as possible.
- Remove the duck to a plate and add the carrots, onion and garlic to the pot and cook for 5 mins until just beginning to color.
- Nestle the duck legs amonst the vegetables and pour over the wine. Add the herbs, season then bring everything up to the boil. Cover with a lid and place in the oven, undisturbed for 1 1/2 hours.
- Remove from the oven and leave to cool. Lift the duck into a container, strain the sauce into another and chill both for at least 2 hours or up to 2 days. At this point the duck can be frozen for up to 3 months.
- Once chilled, lift the fat off the sauce and set aside for roasting potatoes inches Heat a large saucepan and sizzle the bacon for 5 minutes Turn up the heat and add the mushrooms. Cook for 3-4mins.
- Return the duck and sauce to the pan and simmer for 10 mins until the duck is heated through and the sauce has reduced a little.
- Serve each person a duck leg with some sauce poured over along with green beans and potatoes roasted in the duck fat, if you like.
Nutrition Facts : Calories 306.5, Fat 12.4, SaturatedFat 3.6, Cholesterol 26, Sodium 574.9, Carbohydrate 14.3, Fiber 1.7, Sugar 3.6, Protein 11.2
COQ AU VIN
Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
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