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Coq au Vin

Name: Coq au Vin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 1.2 kg farm duck; 750 ml Burgundy red wine; 150 g smoked bacon; 300 g button mushrooms; 200 g pearl onions; 2 piece carrot; 2 tbsp tomato paste; 2 sprig fresh thyme; 1 leaf bay leaf; 300 ml poultry broth; 30 g butter; 20 g flour; 5 g salt; 2 g pepper

A classic French braised dish of duck in red wine with bacon, mushrooms, and pearl onions. Hearty and comforting.

80 min4 servings420 kcalDifficulty: Medium

Ingredients

1.2 kg farm duck
750 ml Burgundy red wine
150 g smoked bacon
300 g button mushrooms
200 g pearl onions
2 piece carrot
2 tbsp tomato paste
2 sprig fresh thyme
1 leaf bay leaf
300 ml poultry broth
30 g butter
20 g flour
5 g salt
2 g pepper

Instructions

Step 1
Cut the duck into pieces and season with salt and pepper.
Step 2
Cook the bacon in a Dutch oven, then remove and set aside.
Step 3
Sear the duck pieces in the bacon fat until browned.
Step 4
Sprinkle with flour and stir to coat well.
Step 5
Deglaze with red wine, add the broth, tomato paste, thyme, and bay leaf.
Step 6
Cover and braise in a 160°C oven for 50 minutes.
Step 7
Add the mushrooms, onions, and carrots, continue cooking for 20 minutes.
Step 8
Return the bacon, adjust seasoning, and serve hot.

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