Name: Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 800 g Duck breast; 500 ml Burgundy red wine; 300 g Button mushrooms; 12 piece Pearl onions; 100 g Smoked bacon; 2 piece Carrots; 3 clove Garlic; 15 g Flour; 200 ml Chicken stock; 2 sprig Fresh thyme; 1 leaf Bay leaf; 5 g Salt; 2 g Pepper; 15 ml Olive oil

Temps

65 min

Difficulté

moyen

Ingrédients

14

Budget

~18-28 €

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Valeurs nutritionnelles

55

Score santé

Moyen · /100

420 kcal

par portion

35 gProtéines

18 gLipides

12 gGlucides

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4pers.

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Etapes

1
Cut the duck breast into evenly-sized pieces and season with salt and pepper.
5 min
2
Cook the bacon in a Dutch oven until crispy, then remove and set aside.
5 min
3
Brown the duck pieces in the bacon fat until golden.
8 min
4
Dust with flour, stir, and cook for 2 minutes.
2 min
5
Pour in the red wine and stock, then add the thyme and bay leaf.
2 min
6
Add the carrots, pearl onions, garlic, and reserved bacon.
2 min
7
Cover and braise on low heat for 35-40 minutes.
38 min
8
Add the mushrooms during the last 10 minutes and adjust the seasoning to taste.