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Duck Bourguignon

Bourguignon canard
For 4 people
Preparation time : 20
Cooking time : 2 H

Ingredients

  • 1.5 kg Ernest Soulard sautéed bone-in duck
  • 2 carrots
  • 250 g mushrooms
  • 1 bouquet garni
  • 1 chopped onion
  • 3 degermed garlic cloves
  • 1 L flambéed red wine
  • 1 tbsp tomato concentrate
  • 2 tbsp flour
  • 2 tbsp peanut oil
  • ½ L poultry stock
  • Salt and pepper

Preparation

  1. Preheat the oven to 180°C (355°F).
  2. In a pan, sear the pieces of sautéed duck in peanut oil.
  3. Once ready, drain them and set them aside. Skim the fat from the pan.
  4. Lightly sauté the onions, garlic and carrots in a pan.
  5. Next, add the tomato concentrate and mix well.
  6. Pour the mixture into a glass or porcelain casserole dish and add the sautéed duck you had set side. Mix in the flour for 2 to 3 minutes.
  7. Cover the dish with red wine and poultry stock.
  8. Bake in the oven for 2 hours.
  9. Serve hot.