Duck au Vin with Pomme Frittes

INGREDIENTS

  • Serves four to six
  • DUCK
  • 3 tablespoons olive oil
  • 2 medium onions and 5 cloves of garlic
  • 2 medium carrots and 2 celery stalks, finely diced
  • 150 g champignons, finely chopped
  • 12 fresh sage leaves and large spring of rosemary, finely chopped
  • 3 bay leaves and 1 star anise
  • 10 g dried porcini mushrooms, softened in 1/2 cup water
  • 1 bottle red wine
  • 2 teaspoons sugar, 1 tablespoon olive oil, extra
  • 6 duck Maryland's
  • POMME FRITTES
  • 6 medium potatoes
  • 2 tablespoons olive oil
  • Reserved duck fat
  • 4 unpeeled garlic cloves, squashed
  • 8 fresh sage leaves
  • Small sprig rosemary
  • Pinch Chinese five spice

MATCHING WINE

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$35.00