Duck In Red Wine And Cinnamon

Project Description

Ingredients:

– 1 duck cut into 8 pieces

– 30 ml butter

– 1 clove garlic, minced

– 1 carrot, diced

– 30 ml (2 tbsp.) of flour

– 250 ml (1 cup) veal stock

– 500 ml (2 cups) Domaine Labranche red wine

– salt and pepper

– 2 cinnamon sticks

– 60 ml (¼ cup) diced bacon

– 24 small white onions, peeled

– 454 g (1 lb) Paris mushrooms, quartered

– 10 ml (2 tsp. ) of tomato paste

– 1 fresh thyme

Method:

Preheat oven to 163°C (325°F).

In a large skillet, heat butter over medium-high heat. Add the duck pieces rolled in flour and brown on each side. Season and place in a large pot.

In the same pan, add the bacon, onions, carrots, mushrooms and garlic and cook for about 5 minutes until browned. Pour the wine and veal stock. Add to duck pieces and add the tomato paste and 2 cinnamon sticks. Bake for 2 hours and check for doneness. Serve with a mashed potatoes and a glass of fine Domaine Labranche red wine.

Project Details

• Date5 Février 2015
• ProduitVin rouge
• Temps de préparation2 1/2 heures
• Recettes pour 4 personnes
•  1