Duck in Red Wine Sauce


This is a useful dish to prepare in advance if you are a working person. Just heat it up before you need to eat it. The flavours intensify, as with many a casserole dish, on reheating.


  • 1.75kg/4lb duck, jointed
  • salt and freshly ground pepper
  • 25g/1oz plain flour
  • 55g/2oz butter
  • 2 tbsp olive oil
  • 55g/2oz chopped shallots
  • 115g/4oz bacon lardons
  • 300ml/½ pint red wine
  • 6 crushed peppercorns
  • 1 bayleaf
  • 600ml/1 pint chicken stock
  • 16 whole button onions
  • 225g/8oz mushrooms, sliced
  • 1 tsp sugar

For The Beurre Manie

  • 40g/ oz butter
  • 25g/1 oz flour


Sprinkle duck joints with salt, pepper and flour and sauté in 25g/1oz melted butter and 1 tablespoon of oil until golden brown. Place duck joints in casserole dish. Cook the shallots and lardons in the oil and butter for a few minutes. Add the wine, peppercorns and bayleaf. Boil to reduce to half, then add the stock and again reduce by half. Strain sauce over duck and cook gently in a preheated oven at 190°C/375°F/Gas 5, for 1 hour but check to make sure the duck joints are cooked.

Meanwhile melt the remaining butter and oil in the frying pan, add the button onions, sprinkle with sugar and brown. After the duck has been cooking for 30 minutes add the onions and the raw mushrooms. When the duck joints are cooked, set to one side, check the sauce for consistency and seasoning and, if necessary, thicken with the beurre manie. To make this, knead the butter and flour together and form into a small knob.