Duck barbaresco
Instructions
FRY in oil with shallots and Sage duck breasts; Deglaze with the wine and let evaporate.
Season with salt and pepper, cover and cook for 1 hour.
Remove meat and keep warm.
Using a spoon, pick up the cooking, add the butter and flour and let thicken.
Serve the sliced brisket sprayed from salsa.
Ingredients and dosing for 4 persons
- 1 duck breast
- 1 glass of vino barbaresco
- 2 tablespoons of olive oil extra virgin
- 1 shallot
- 2 leaves sage
- 20 g of butter
- 1 tablespoon of flour
- Salt
- Pepper