Coq au vin and potatoes roasted in duck fat


Well, it’s winter and the desire for stewy slow cooked rich flavours has definitely kicked in. I’ve been dying to make Coq au vin for quite some time so a free lazy Sunday was a great opportunity to fulfill this mission. I sourced some free range mixed chicken pieces and used our first attempt at home made bacon so the dish was that extra bit special for us. We’ve really been enjoying watching old episodes of food safari on SBS so that is where I got this recipe from.

SBS coq au vin recipe

I’m always experimenting with the ultimate in roast potato as well. I had some baby potatoes in the cupboard which I halved and par boiled. Then I drained and put them in front of the heater so they dried out. Then i popped them in the oven on about 210ºC with about 1-2 tablespoons of duck fat for about 20-30 minutes (or until sufficiently crisp).

An amazing meal for a cold winters night. My work colleagues were very jealous of Mondays leftovers.

Bon Apetit!

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~ by idevour on June 7, 2011.

3 Responses to “Coq au vin and potatoes roasted in duck fat”

  1. Yes, I know what you mean about winter – I’ve got oxtail on the stove!

  2. I bastardized Stephanie Alexander’s version:
    Veggie stock, red wine, lots of garlic, olives, oxtail, onion, carrot. 3 hours braising. Eating it tonight!

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