French chef, Gabriel Gaté presents Taste Le Tour from the small town of Bagnères-de-Bigorre in the Pyrenees.  Gaté explores the speciality of the local market and observes super French chef, Philippe Mouchel as he prepares a duck casserole cooked in red wine- a perfect winter warmer main course.

Serves
3

Preparation

20min

Cooking

2hr

Skill level

Easy
By
Average: 3.3 (81 votes)
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Ingredients

3 fresh duck legs
1 cup good red wine
1 diced onion
1 diced carrot
2 cloves garlic
2 sprigs thyme
1 bay leaf
a few pieces of orange zest
salt and freshly ground pepper
a little oil
about 500 g baby carrots
2 tbsp chopped parsley

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: overnight

Marinating time: overnight

Level of difficulty easy

Season autumn/winter

 

Place the duck legs in a bowl with the wine, onion, carrot, garlic, thyme, bay leaf and orange zest. Cover with plastic wrap and marinate overnight in the refrigerator.

Preheat oven to 160°C.

Lift duck from marinade and pat it dry on a paper towel. Season duck with salt and pepper. Heat a little oil in a cast-iron pan and brown duck on all sides.

Drain vegetables and herbs from the marinade, add to the pan and stir for a few minutes. Add wine, stir and bring to a low simmer. Cover with a lid and bake in the preheated oven for about 1 1/2 hours.

Peel baby carrots and steam for a couple of minutes. When the duck is almost cooked, remove duck pieces from pan and strain the sauce. Discard herbs and pieces of vegetables. Return duck to the pan and add the sauce and baby carrots. Cover pan and return to the oven for 15 minutes.

Serve duck pieces on plates and top with baby carrots. Spoon the glorious sauce over the top and serve sprinkled with chopped parsley. Bon appétit!