Braised duck legs in red wine with mushrooms

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Slow-braised duck legs turn meltingly tender in red wine with mushrooms, thyme and shallots for a comforting bistro-style supper.

Serves: 4 people

Preparation time: 60 min

Ingredients

• Duck legs – 4
• Salt – to taste
• Black pepper – to taste
• Olive oil – 1 tbsp
• Shallots – 4
• Garlic – 3 cloves
• Mushrooms – 300 g
• Carrot – 1
• Celery stalk – 1
• Dry red wine – 500 ml
• Chicken or duck stock – 250 ml
• Thyme – 4 sprigs
• Bay leaf – 1

Method

Season the duck legs and brown them well in a heavy casserole. Remove and pour off excess fat.
Cook the shallots, garlic, carrot, celery and mushrooms until lightly coloured.
Return the duck, add red wine, stock, thyme and bay, then cover and braise gently in the oven until tender.
Uncover for the last part of cooking if you want the skin a little crisper. Serve with mash, polenta or crusty bread.