Tuesday, February 20, 2024

Duck Au Vin

By: The Food Hunter 


This is Maple Leaf Farm's version of the popular French chicken dish. Coq au Vin, is simply chicken braised in wine and chicken stock along with bacon, mushrooms and pearl onions.  Maple Leaf Farms takes the classic recipe to another level by using duck instead of chicken. 

Served with a nice French wine, this dish makes an impressive meal both for family and guests.

Recipe from Maple Leaf Farms

  • 6 Maple Leaf Farms Duck Legs, seasoned with salt and pepper

  • 4 slices Duck or regular Bacon, 1/4 inch dice

  • 10 oz Pearl Onions, stemmed, skinned

  • 12 oz Crimini Mushrooms, quartered

  • 1 large Carrot, 1/4 inch dice

  • 1 large Celery Stalk, 1/4 inch dice

  • 4 cloves Garlic, minced

  • 1 Tbsp Tomato Paste

  • 1 tsp Dried Thyme

  • 2 Bay Leaves

  • 2 Tbsp All Purpose Flour

  • 1/4 cup Brandy

  • 1 bottle Chardonnay

  • 2 Tbsp Chopped Fresh Parsley


    • Preheat oven to 325 degrees F. Rinse duck legs under cool water; pat dry. Season with salt and pepper.

    • In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon. Remove, drain and discard fat. Reserve bacon. Brown duck legs over medium heat for 20 minutes or until well browned. Remove and reserve. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.

    • Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove and reserve. Add reserved tablespoon of duck fat and saute onions, carrot, celery and garlic until onion is translucent. Add tomato paste, bay leaves, and thyme, and cook 4-5 minutes stirring often. Add flour and cook 3-4 minutes. Add brandy and stir to incorporate. Add wine 1/2 cup at a time, stirring well and simmering before each addition.

    • Add reserved bacon, pearl onions, mushrooms and duck legs; cover and place in oven for 1-1/2 hours until tender.

    • Remove from oven. Skim any fat that has risen to surface and season with salt and pepper.

    • Serve with roasted garlic mashed potatoes or soft polenta. Top with parsley.


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