Duck “au vin” with chestnuts
| Recipe By: | Luke Dale-Roberts |
| Serves: | 4 |
| Cooking Time: | 45 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 Whole duck
- 3 Tbsp Butter
- 12 baby onions
- 6 sprigs fresh thyme
- 2 Tbsp flat-leaf parsley
- 2 tbsp flour
- 16 button mushrooms
- 3 cups red wine
- 16 canned whole chestnuts, peeled
- 1 garlic bulb
- sea salt and freshly ground pepper, to taste
- Woolworths Frozen Mashed Potato, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cut the duck legs through the bone into 3 to 4 pieces. Cut the breasts in half, again through the bone.
- Brown the duck pieces in half the butter in a shallow frying pan until golden. Meanwhile, in a pressure cooker, brown the onions and herbs in the remaining butter until golden. Add the flour and mushrooms and continue browning until golden.
- Add the duck, wine, chestnuts and garlic to the mushrooms and bring to the boil. Attach the pressure cooker’s lid and cook at high pressure for 35 minutes. Remove the lid and boil until the sauce has thickened. Adjust the seasoning and serve with mashed potato.
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