Duck au Vin Recipe

In a large bowl, marinate the duck legs with red wine, chopped carrots, diced onion, minced garlic, and bouquet garni. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 325°F (160°C).

Remove the duck legs from the marinade and pat them dry with paper towels. Season with salt and pepper.

In a large oven-safe Dutch oven, cook the bacon until crispy. Remove the bacon and set aside.

In the same Dutch oven, sear the duck legs on both sides until browned. Remove the duck legs and set aside.

Add the diced carrots, onion, and minced garlic to the Dutch oven. Cook until softened.

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.

Slowly pour in the marinade, scraping the bottom of the Dutch oven to release any browned bits. Add the chicken broth and bring to a simmer.

Return the duck legs and bacon to the Dutch oven. Cover with a lid and transfer to the preheated oven. Cook for 3 hours or until the duck is tender and the flavors have melded together.

Remove the Dutch oven from the oven and skim off any excess fat from the surface.

To thicken the sauce, mix the butter and flour together to form a paste. Gradually add the paste to the sauce, stirring until thickened.

Serve the Duck au Vin hot, garnished with chopped fresh parsley.