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Ingredients

• 1 1/2 cups pearl onions
• 1/2 pound thick-cut bacon, cut into 1/4-inch pieces
• 1/2 cup plus 1/3 cup all-purpose flour
• 1 tablespoon Essence, recipe follows
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 duck leg quarters, about 2 1/2 pounds
• 1/2 pound button mushrooms, quartered
• 1/4 pound cremini mushrooms, quartered
• 1/4 pound oyster mushrooms, sliced
• 1 tablespoon minced garlic
• 1/2 cup cognac
• 1 bottle dry red wine (Cote du Rhone or Pinot Noir)
• 2 cups dark duck or chicken stock
• Bouguet garni (a few sprigs of parsley, 1 bay leaf, 3 sprigs thyme, and some black peppercorns tied in cheesecloth)
• Chopped fresh parsley leaves, for garnish
• Fresh thyme sprigs, for garnish

Description

Food Network Invites You To Try This Braised Duck With Wine: Canard Au Vin Recipe From Emeril Lagasse.

Food Network