Duck Au Vin

Directions

1. 1
   Heat the oven to 350°F Tip the duck legs into a large bowl and season with salt and pepper. Scatter over the flour and toss the duck legs until coated. Heat the oil in a large casserole dish / dutch oven with a lid and spend a good 10 mins slowly browning the duck on all sides - try to get as much color on it as possible.
2. 2
   Remove the duck to a plate and add the carrots, onion and garlic to the pot and cook for 5 mins until just beginning to color.
3. 3
   Nestle the duck legs amonst the vegetables and pour over the wine. Add the herbs, season then bring everything up to the boil. Cover with a lid and place in the oven, undisturbed for 1 1/2 hours.
4. 4
   Remove from the oven and leave to cool. Lift the duck into a container, strain the sauce into another and chill both for at least 2 hours or up to 2 days. At this point the duck can be frozen for up to 3 months.
5. 5
   Once chilled, lift the fat off the sauce and set aside for roasting potatoes inches Heat a large saucepan and sizzle the bacon for 5 minutes Turn up the heat and add the mushrooms. Cook for 3-4mins.
6. 6
   Return the duck and sauce to the pan and simmer for 10 mins until the duck is heated through and the sauce has reduced a little.
7. 7
   Serve each person a duck leg with some sauce poured over along with green beans and potatoes roasted in the duck fat, if you like.