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Red Wine Duck Stew

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Red Wine Duck Stew

Prep 30 minCook 2 h 30 minOriginal: 2
Cooking for
2
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Ingredients

Main

For the Marinade

For the Stew

To Serve

Method

  1. Add the duck legs and all marinade ingredients to a bowl. Cover with plastic wrap and refrigerate overnight.
  2. Remove the duck legs from the marinade and pat completely dry with paper towels. Strain the marinade liquid, keeping the vegetables and aromatics. Score the duck skin lengthwise and crosswise, being careful not to cut into the meat.
  3. Place the duck legs skin-side down in a cold frying pan. Slowly bring to medium heat and sear until the skin gets some good color. Flip and sear the other side. Set aside on a plate.
  4. In the same pan, add the vegetables and aromatics from the marinade. Fry until they begin to caramelize. Add dried parsley, if using. Pour in the strained marinade liquid and scrape the bottom to deglaze the pan.
  5. Transfer the duck legs to an oven-safe pot. Pour in the liquid from the frying pan along with the resting juices and beef stock. Season with salt. Cover with a lid, leaving it slightly ajar. Cook in the oven at 160°C (160°C) for 2 hours.
  6. Add the prunes to a bowl and pour over the white wine. Refrigerate and let soak while the duck stews.
  7. Once the duck is cooked, remove the legs and set aside. Strain the cooking liquid and discard the vegetables and aromatics.
  8. In a frying pan, heat duck fat or cooking oil. Add chopped onion and fry until slightly golden. Score or poke a few holes in the chili. Add it along with the sliced carrot. Stir.
  9. Sprinkle in the flour. Stir and fry for 1–2 minutes. Add the strained liquid gradually, stirring constantly to avoid lumps. Simmer until the sauce thickens and the carrots are soft. You may not need all the liquid – add enough to achieve a thick sauce, plus a little extra to account for reduction.
  10. In a clean frying pan, melt the butter. Add the soaked prunes (reserving the wine) and fry for a few minutes. Add the olives and about half the soaking wine. Cook until the mixture thickens and becomes glossy and caramelized.
  11. Stir the prune and olive mixture into the sauce. Return the duck legs to the pot and baste generously with the sauce. Warm through gently before serving.
  12. 12. Serve with your choice of roasted, boiled, or mashed potatoes, rice, or crusty bread. Enjoy!

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Red Wine Duck Stew | IvanEats