Civet de canard

Civet de canard is a traditional duck stew. It's made with a combination of duck legs and breasts, bacon, flour, shallots, garlic, red wine, balsamic vinegar, stock, carrots, bay leaves, and thyme. The duck meat is coated in flour and browned, then combined with other ingredients, often in a casserole dish. Once the sauce has formed, carrots are added to the dish and the combination is cooked for a few hours until the meat becomes tender. It's recommended to serve civet de canard with broad beans, mashed potatoes, or roasted parsnips on the side.