Duck au Vin

Gressingham Duck's version of the French classic coq au vin.

Serves: 4
10 mins
1 hour 30 mins


  • 4 duck legs
  • 2 tbsp plain flour
  • 50g butter
  • 1 onion, finely sliced
  • 2 carrots, peeled and diced 1cm cubes
  • 2 cloves garlic, minced
  • Bottle of red wine
  • Bunch thyme
  • 4 bay leaves
  • 100g smoked bacon lardons
  • 200g chestnut mushrooms, sliced


  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!

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.