Gressingham Duck's version of the French classic. (Serves 4)

Step By Step Instructions

  1. Heat a casserole pan with a little oil.
  2. Toss the duck legs in the flour and fry on either side in the pan until golden brown, then remove.
  3. Add the butter to the casserole pan with the onion, garlic, carrots, bacon and mushrooms and gently fry for 3-4 minutes whilst scraping the bottoms of the pan with a wooden spoon to remove any crusty bits from the duck legs.
  4. Add the red wine, herbs and duck legs, bring the liquid to the boil and then season with salt & pepper.
  5. Place a lid on the casserole and then place in the oven at 180C for 1 hour 20 mins.
  6. Remove from the oven, skim off any excess fat and serve with creamy mash and greens!


  • I'd suggest to add a generous splash of cognac in the pan after browning the duck. Keep the heat high...that will release the crusty bits and also make the alcohol disappear while retaining the wonderful flavour that goes so well with the red wine in the recipe. It is just an extra layer of taste.
    I also swapped the carrots (I think the duck is sweet enough already) for celery, finely chopped. 2 laurel leafs won't hurt either.
    Great product that deserves the best!

    Viviane, stourport on severn, GB

  • Just tried it.

    'Thank you darling, it was divine' quoth SheWhoMust.

    I served with just jacket baked potatoes and stir fried savoy cabbage.

    Ideas next time Cut down to 1/2 bot wine, 1/2 stock. Omit carrots (did nothing for me) and lighter on the onions/garlic. Reserve 1/2 mushrooms to put in just for last 10 mins. Red cabbage would be good.

    Steve Jones, Surrey, GB

  • I added tarragon instead of bay leaves. Will be doing this more often.

    Sue hodson, LINCOLN, GB

  • Add 100 ml of chicken stock and cook for 1 hour 45 mins, fantastic recipe

    Duncan Perry, Wetherden , GB

  • Can't wait to cook this, sounds delicious!

    Christine A Wickham, Salisbury, GB

  • The recipe sounds a delicious variation on the traditional chicken version. The recipe is straightforward and should ensure that the flavour of the duck is foremost. Just what the recipe should achieve.

    Michael Foster, Bristol, GB

  • Duck au Vin sounds a delicious twist on the traditional chicken version. I will certainly give it a go for lunch tomorrow. Recipe straightforward and one that should retain the flavour of the Duck to the fore. Just what the recipe should achieve.

    Michael Foster, Bristol, GB

  • What a fantastic idea I will try it this weekend thak you

    Phil, Dorset, GB

Do you have any comments or suggestions?