Pinot noir duck

1. Peel and chop the shallots. Slice the mushrooms.

2. Heat the butter and oil in a pot. Place the shallots and toss them without letting them brown, then cook the duck on each side.

3. Sprinkle with flour, salt and pepper. Add the smoked bacon, the mushrooms and pour in the wine. Leave to cook for 40 minutes over low heat.

4. Serve hot with steamed potatoes or spatzles.

Photo credit : Sucré Salé