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Coq au Vin

Name: Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portions
Cuisine: francaise
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

A French classic featuring braised duck in a rich burgundy wine sauce, accompanied by mushrooms and pearl onions.

65 min4 servings420 kcalDifficulty: Medium

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

Instructions

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

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