Beer duck
Instructions
Cut the head, neck and Duck legs.
Heat the butter in a frying pan with tall sides.
Add the thinly sliced onion and when they become transparent saucepan for a quarter of an hour the duck continuously rigirandola so that colorisca well on all sides.
Pour the beer, bring to a boil, reduce the heat so that the liquid sobbolla.
Adjust salt and pepper.
Add the Rosemary, thyme, Sage leaves and simmer for an hour, making sure to wet occasionally with duck sauce and turn it several times.
When it is cooked, remove from pan and keep warm.
Remove herbs from cooking and if this was too much liquid do restrict by raising the heat.
Join the sultanas soaked seal in warm water and squeezed.
Let it boil for a few minutes.
Cut the duck into pieces and then ricomponetela on the serving dish.
Cover it with gravy.
Accompanying wines: double or triple malt Beer, Valle d'Aosta DOC Petit Rouge, Chianti Montalbano DOCG.
Ingredients and dosing for 4 persons
- 1 duck from 1400 g
- 100 cl of beer
- 30 g of butter
- 1 onion
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 leaves sage
- 1 tablespoon of sultanas
- Salt
- Pepper