Daube de canard gasconne

Name: Daube de canard gasconne
Total time: 210 min
Yield: Serves 6
Cuisine: Gascony
Ingredients: 6 duck legs; 750 ml (1 bottle) full-bodied red wine; 3 carrots; 2 onions; 4 garlic cloves; 150 g (5 oz) smoked lardons; 3 tbsp Armagnac; 1 bouquet garni; 1 tsp freshly ground pepper

Gascon duck daube

⏱ 210 minServes 6Medium470 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

6duck legs
750 ml (3 cups)full-bodied red wine
3carrots
2onions
4 clovesgarlic
150 g (5 oz)smoked lardons
3 tbsparmagnac
1bouquet garni
1 tspfreshly ground pepper

6 duck legs
750 ml (3 cups) full-bodied red wine
3 carrots
2 onions
4 cloves garlic
150 g (5 oz) smoked lardons
3 tbsp armagnac
1 bouquet garni
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven, 30 cm (12 in)

1 cutting board (40 cm / 16 in)

1 ladle

1 paring knife

03 — Method

Brown the duck legs skin side down in the cast-iron Dutch oven over medium heat without fat, until they render their fat and turn golden.
Set the legs aside, then sauté the sliced onions, sliced carrots, crushed garlic and smoked lardons in the rendered fat for a good 5 minutes.
Return the duck legs, add the Armagnac and carefully flambé, then pour in the full-bodied red wine and add the bouquet garni.
Pepper generously, slowly bring to a simmer, then cover and cook over very low heat 2½ hours, stirring gently now and then.
Check that the meat comes away from the bone easily, then remove the bouquet garni and skim a little fat from the sauce if it seems too rich.
Let rest 10 min off the heat, then serve hot with Sarlat potatoes or wide fresh pasta.