Sweet and sour Duck thighs
Instructions
In a saucepan pour the vinegar, add the shallots, carrot, sugar, salt and goose thighs.
Bring to boiling.
Drain the meat and refrigerate.
Let cool the broth so that the fat solidifies on the surface.
In a saucepan melt the butter and goose thighs saucepan, cut into thin slices, sprinkle with half the sugar and a bit of fat in the broth.
Sprinkle with sugar and caramelize sweet focus.
Remove the meat, add the flour, mix, dilute with a glass of broth, let thicken.
Pour over the slices.
Accompanying wines: Lessona DOC, Sagrantino Di Montefalco DOCG, Aglianico Del Vulture DOC "reserve".
Ingredients and dosing for 4 persons
- 4 goose thighs
- 50 g of butter
- 2 tablespoons of yellow flour
- 30 g of sugar
- 25 cl of balsamic vinegar
- 80 g of sugar
- 1 shallot
- 1 carrot
- Salt