Duck casserole in red wine

Duck casserole in red wine

Daube de canard

Taste le Tour

From the Gascogne/Pyrenees region by Philippe Mouchel

A casserole of duck legs cooked slowly in red wine and flavoured with aromatic herbs, orange zest and vegetables is called a ‘daube’. It is one of my favourite dishes to enjoy with a good red wine on a cold winter’s evening.


Quantity Ingredient
3 duck legs
250ml good red wine
1 onion, diced
1 carrot, diced
2 garlic cloves, crushed
2 sprigs thyme
1 bay leaf
a few pieces orange zest
freshly ground pepper
a little olive oil
500g baby carrots
2 tablespoons chopped parsley


  1. Place the duck legs in a bowl with the wine, onion, carrot, garlic, thyme, bay leaf and orange zest. Cover with plastic wrap and marinate overnight in the refrigerator.
  2. Preheat the oven to 160°C.
  3. Remove the duck legs from the marinade and pat them dry on a paper towel. Season with salt and pepper. Heat a little oil in a cast-iron saucepan or casserole dish and brown the duck legs on all sides. Use a slotted spoon to remove the vegetables and herbs from the marinade. Add them to the pan and stir for a few minutes. Pour in the marinade, stir and bring to a low simmer. Cover the pan with a lid and bake in the oven for about 1 ½ hours.
  4. Meanwhile, peel the baby carrots and steam for a couple of minutes.
  5. When the duck legs are almost cooked, remove them from the pan and strain the sauce, discarding the herbs and vegetables. Return the duck legs to the pan and add back the sauce. Add the baby carrots, cover the pan and return to the oven for 15 minutes.
  6. Serve each duck leg topped with baby carrots. Spoon the glorious sauce over the top and serve sprinkled with chopped parsley.
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