This slow-braised duck in red wine is a genuine treat for anyone who loves the deep, complex flavors of classic French cooking, but prefers a simple, hands-off approach. It takes inspiration from the famous Coq au Vin, but swaps chicken for duck, yielding an even more tender, succulent, and delicately flavored dish. The duck is slowly simmered with wine, onions, aromatic herbs, and savory bacon to create a rich, unforgettable sauce.
Ingredients:
- 2 duck legs
- 2 duck breasts
- Salt and ground pepper, to taste
- 250 ml (1 cup) dry red wine (like Pinot Noir or Cabernet Sauvignon)
- 250 ml (1 cup) duck broth (or low-sodium chicken broth)
- 60 ml (¼ cup) all-purpose flour
- 30 ml (2 tbsp) tomato paste
- 12–15 pearl onions, peeled
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 thick slices of bacon, cooked until crispy and diced
Instructions:
-
Prep the Duck: Rinse the duck legs and breasts, then pat them completely dry with paper towels.
-
Score the Skin: On the duck breasts, trim any excess skin. Gently score the skin in a crisscross or diamond pattern without cutting into the meat. Season the duck pieces generously with salt and pepper.
-
Sear the Duck: Heat a wide skillet or pan over medium heat. Place the duck pieces skin-side down and sear for 5–7 minutes until the skin is golden brown and a good amount of fat has rendered out.
-
Prepare the Sauce in the Slow Cooker: Pour the red wine and duck broth into the bowl of your slow cooker. Add the tomato paste and the flour. Whisk well until the sauce is smooth and homogenous.
-
Assemble the Dish: Transfer the seared duck to the slow cooker bowl, submerging it in the sauce. Add the pearl onions, parsley, thyme, and the diced bacon.
-
Slow-Braised: Cover the slow cooker and cook on low heat for 7 hours.
The result will be incredibly tender meat that falls right off the bone. Your Slow-Braised Duck in Red Wine is ready! Enjoy!
Serving Tips:
-
This dish pairs beautifully with creamy mashed potatoes or a freshly baked baguette to soak up the rich sauce.
-
If you prefer a thicker sauce, remove the duck after cooking and reduce the sauce slightly on the stovetop over high heat before serving.
-
Like most stews, this duck dish tastes even better the next day, as the flavors become richer and more complex after resting overnight.
