Ingredients (Serves 6)
- 1 duck (approx. 1 kg 800 g)
- 1 celery stalk
- 2 carrots
- 2 onions
- 100 g bacon
- 10 cl Marc de Bourgogne
- 45 cl Pommard wine
- Olive oil
- 250 g button mushrooms
- 1 garlic clove
- 1 bouquet garni
- Salt and ground pepper
Preparation
- Preparation time: 15 minutes
- Cooking time: 1 hour 20 minutes
- Marinating time: Overnight
Difficulty: Medium (2/5)
Indulge in this timeless Burgundian specialty, where succulent duck is marinated overnight in robust Pommard wine for unparalleled depth of flavor. As a French cuisine enthusiast with years of perfecting regional recipes, this dish never fails to impress.
- Trim and slice the vegetables (celery, carrots, and onions). Cut the duck into pieces and place in a large earthenware or porcelain dish. Season with salt and pepper, add the vegetables, bacon bits, Marc de Bourgogne, and Pommard wine. Marinate in the fridge overnight.
- Drain the duck pieces and pat dry. Strain the marinade, reserve the liquid, set aside the bacon bits, and discard the vegetables. Heat olive oil in a large casserole, brown the bacon bits, then remove. Brown the duck pieces in the same oil.
- Return the bacon, cover, and simmer gently for 20 minutes.
- Clean and slice the mushrooms. Peel and halve the garlic. Pour the reserved marinade over the duck, add the garlic, bouquet garni, and mushrooms. Simmer on low heat for 1 hour.
- Remove the bouquet garni, degrease the sauce, plate, and serve hot.
