Canard Bourguignon


Everyone loves a warm and comforting dish of beouf bourguinon, however, I decided to take the classic dish and amp it up with the use of duck instead of beef. And instead of topping it with crisp bacon, there is a beautiful sheet of crisp duck skin.



  • One whole duck cut into segments, de-skinned and salt and peppered

  • 5 rashes of bacon, cut into lardons

  • 1 large onion, diced

  • 3 x 1 tsp of salt and 1 tsp of pepper

  • 6 carrots, rough chop

  • 2 cloves of garlic, smashed

  • 1 bottle of Burgundy red wine

  • 1/2 cup of duck stock (beef stock is fine too)

  • 4 tbs of flour

  • 1 bouquet garni

  • 1/2 cup of peeled frozen pearl onions

  • Baby dandelion leaves for garnish




  1. In a cold Dutch oven (or any oven-safe pot), throw the bacon lardons in and bring to medium heat. Cook until crisp and remove.

  2. Sear the duck segments until golden and remove.

  3. Sauté onions with 1 tsp of s & p until translucent.

  4. Add carrots, garlic, 1 tsp of s & p and cook for an additional 6 minutes.

  5. Add flour and cook out for 2 minutes.

  6. In a separate pan

    1. Heat a pot on medium-high heat.

    2. Add all of the red wine at once.

      1. Reduce until volume is 3/4 of the original.

    3. Add beef stock.

      1. Reduce until volume is 3/4 of the original (with freshly added beef stock)

  7. Add back bacon, duck, 1 tsp of s & p into the original Dutch oven and stir to combine.

  8. Add the red wine mixture along with bouquet garni.

  9. Cover and stick into a 375°F oven for 2 hours.

  10. Check to make sure the liquid hasn't escaped to much and add pearl onions.

  11. Cook for an additional 20-30 minutes.

    1. On a separate tray, lay out the duck skins on top of parchment paper and bake while the stew is finishing up.

  12. Done

Harrison YuDinner, Duck, Meat, StewComment