Aromatic sauce duck

Aromatic sauce duck
Aromatic sauce duck 5 1 Stefano Moraschini


Wash and dry the duck.

Remove the head, neck and legs.

Inside put a pinch of salt and pepper, onion, Sage, bay leaf, Rosemary, marjoram, thyme.

Bind them with white kitchen string and place in a baking pan with 30 g of butter and two tablespoons of olive oil.

Cover the pan with aluminum foil and passed in a preheated oven at 180 degrees for an hour and a half.

Wet occasionally with his duck sauce and rigiratela.

Meanwhile, pour vinegar in a saucepan, add the chervil, tarragon and chopped basil, some peppercorns and let the liquid reduce over low heat.

Strain the mixture, allow to cool and pour over the egg yolks stirring well.

Add the tomato paste, cream, a pinch of salt and pepper.

In a double boiler and heat the remaining butter cream.


Mix well.

Cut the duck into pieces, place in a warm serving dish.

Cover with the sauce.

Sprinkle chopped Basil.

Serve immediately.

Accompanying wines: Red "reserve" Collio DOC, DOCG Chianti, Aglianico Del Vulture DOC "reserve".

Aromatic sauce duck

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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