Duck “au vin” with chestnuts, onions and mushrooms


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  • 4
  • Easy
  • 20 minutes
  • 45 minutes
  • Alto Rouge 2010


  • 1 whole duck, cut into portions
  • 3 T butter
  • 12 baby onions, peeled
  • 6 sprigs fresh thyme
  • 2 T flat-leaf parsley
  • 2 T flour
  • 16 button mushrooms
  • 3 cups red wine
  • 16 canned whole chestnuts, peeled
  • 1 bulb garlic
  • Sea salt and freshly ground black pepper
  • Mashed potato, for serving

Cooking Instructions

Cut the duck legs through the bone into 3 to 4 pieces. Cut the breasts in half, again through the bone.

Brown the duck pieces in half the butter in a shallow frying pan until golden. Meanwhile, in a pressure cooker, brown the onions and herbs in the remaining butter until golden. Add the fl our and mushrooms and continue browning until golden.

Add the duck, wine, chestnuts and garlic to the mushrooms and bring to the boil. Attach the pressure cooker’s lid and cook at high pressure for 35 minutes. Remove the lid and boil until the sauce has thickened. Adjust the seasoning and serve with mashed potato.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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