Duck au Vin Recipe · Gressingham

Ingredients

• 4 duck legs
• 2 tbsp plain flour
• 50g butter
• 1 onion, finely sliced
• 2 carrots, peeled and diced 1cm cubes
• 2 cloves garlic, minced
• Bottle of red wine
• Bunch thyme
• 4 bay leaves
• 100g smoked bacon lardons
• 200g chestnut mushrooms, sliced