Canard au Vin Rouge (Duck in Red Wine Sauce)
Canard au Vin Rouge is a rich and flavorful French dish featuring duck slow-cooked in red wine with aromatic vegetables. A hearty and elegant meal perfect for special occasions.
Nutrition
Calories: 480cal
Carbohydrate: 10g
Protein: 38g
Fat: 28g
Cholesterol: – -mg
Sodium: 400mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
4 Servings
Ingredients
- 1 whole duck (about 4-5 pounds), cleaned and patted dry
- 2 tablespoons (30ml) olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups (480ml) red wine
- 2 cups (480ml) chicken broth
- 1 tablespoon (15ml) tomato paste
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Season the duck with salt and pepper.
- Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Sear the duck on all sides until golden brown, about 5 minutes per side. Remove the duck and set aside.
- In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for 1-2 minutes until fragrant.
- Pour in the red wine and chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
- Return the duck to the pot. Cover and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the duck is tender.
- Remove the duck from the pot and let it rest for 10 minutes before carving.
- Strain the sauce and skim off any excess fat. Adjust seasoning with salt and pepper if needed.
- Serve the duck with the red wine sauce drizzled over the top. Garnish with chopped parsley.
- Tip: Serve with mashed potatoes or crusty bread to soak up the delicious sauce.